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
1
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
2
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
3
Add mushrooms and garlic and cook 2 minutes longer.
Ingredients you will need
Mushrooms
Garlic
4
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
5
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
6
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
7
Bring to a boil.
8
Add mussels, cover pot, and turn off heat.
Ingredients you will need
Mussels
Equipment you will use
Pot
9
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
10
Pour mixture into a large serving bowl.
Equipment you will use
Bowl
11
* Longaniza sausage (Amelia likes El Mexicano brand) and guajillo chiles are found in most Latino markets.
Ingredients you will need
Guajillo Pepper
Sausage
12
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.
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.