Mexican Mussels with Sausage, Mushrooms, and Chiles

Name: Mexican Mussels with Sausage, Mushrooms, and Chiles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters stemmed, sliced cremini mushrooms; 4 larges garlic cloves, minced; 3 dried guajillo chiles*, stemmed and seeded; 2 teaspoons kosher salt; 1 liters reduced-sodium chicken broth, divided; 907 grams mussels, scrubbed; 1 teaspoons pepper; 1 fresh poblano chile, stemmed, seeded, and chopped; 1 red bell pepper, stemmed, seeded, and chopped; 283 grams longaniza sausage*, casing removed; 3 Tbsps vegetable oil; 473 milliliters chopped white onions

Mexican Mussels with Sausage, Mushrooms, and Chiles

The recipe Mexican Mussels with Sausage, Mushrooms, and Chiles could satisfy your Mexican craving in roughly 1 hour. This recipe serves 8. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 261 calories, 17g of protein, and 17g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have mussels, pepper, longaniza sausage, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as an affordable hor d'oeuvre.

Instructions

Cook sausage in an 8-qt. pot over medium heat, breaking up with a spoon, until cooked through and browned, about 10 minutes. With a slotted spoon, transfer sausage to a bowl lined with paper towels to absorb excess fat.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Paper Towels

Bowl

Pot

Add oil, onions, poblano chile, bell pepper, salt, and pepper to pot. Cook, stirring often, until vegetables are softened and fragrant, about 8 minutes.

Ingredients you will need

Poblano Pepper

Bell Pepper

Vegetable

Onion

Pepper

Salt

Cooking Oil

Equipment you will use

Pot

Add mushrooms and garlic and cook 2 minutes longer.

Ingredients you will need

Mushrooms

Garlic

Add 1 qt. chicken broth and the cooked sausage. Bring mixture to a simmer, then reduce heat to low.

Ingredients you will need

Chicken Broth

Sausage

Meanwhile, put guajillo chiles in a small saucepan with remaining 1 cup broth. Simmer until chiles have softened and turned the liquid reddish, 5 to 6 minutes.

Ingredients you will need

Guajillo Pepper

Chili Pepper

Broth

Equipment you will use

Sauce Pan

Transfer to a blender and whirl together. Strain chile mixture into pot with vegetables and sausage.

Ingredients you will need

Vegetable

Sausage

Chili Pepper

Equipment you will use

Blender

Pot

Bring to a boil.

Add mussels, cover pot, and turn off heat.

Ingredients you will need

Mussels

Equipment you will use

Pot

Let sit until almost all the mussels have opened. Check after about 5 minutes; if they need more time, give a quick stir, re-cover, and let sit another 1 to 2 minutes.

Ingredients you will need

Mussels

Pour mixture into a large serving bowl.

Equipment you will use

Bowl

* Longaniza sausage (Amelia likes El Mexicano brand) and guajillo chiles are found in most Latino markets.

Ingredients you will need

Guajillo Pepper

Sausage

Wine pairing: Ceja 2009 Pinot Noir. The dried chiles in these mussels like the earthiness of the Pinot. The wine's warm spices stand out, but with enough vibrant red fruit to handle the heat in the dish.

Ingredients you will need

Dried Chili Pepper

Wine

Mussels

Spices

Fruit

Equipment

Ingredients

Servings:

473milliliters

stemmed, sliced cremini mushrooms 4larges

garlic cloves, minced 3

dried guajillo chiles*, stemmed and seeded 2teaspoons

kosher salt 1liters

reduced-sodium chicken broth, divided 907grams

mussels, scrubbed 1teaspoons

pepper 1

fresh poblano chile, stemmed, seeded, and chopped 1

red bell pepper, stemmed, seeded, and chopped 283grams

longaniza sausage*, casing removed 3Tbsps

vegetable oil 473milliliters

chopped white onions

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.