Mussels in Chorizo and Tomato Broth

Name: Mussels in Chorizo and Tomato Broth
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes; 4 servings Crusty Italian bread, for serving; 2 medium cloves garlic, thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 907 grams mussels, scrubbed and debearded; 1 Tbsp olive oil; 1 medium red onion, thinly sliced; 59 milliliters red wine; 113 grams Spanish chorizo, quartered lengthwise and cut into 1/4 to 1/2-inch lengths

Mussels in Chorizo and Tomato Broth might be just the hor d'oeuvre you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 352 calories, 24g of protein, and 18g of fat per serving. This recipe serves 4. If you have canned tomatoes, chorizo, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chorizo and cook, stirring, until most of the fat is rendered and it begins to crisp on the edges, about 4 minutes.

Ingredients you will need

Chorizo

Transfer the chorizo to a bowl and set aside.

Ingredients you will need

Chorizo

Equipment you will use

Bowl

Add the onions the skillet, stirring until they begin to soften, 4 to 5 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add the garlic and cook until fragrant, about 30 seconds longer, then add the tomatoes with juices. Gently break up the tomatoes with a wooden spoon or potato masher and bring to a simmer. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Garlic

Potato

Equipment you will use

Potato Masher

Wooden Spoon

Allow the tomatoes to cook until mostly broken down but before it thickens too much, about 8 minutes.

Ingredients you will need

Tomato

Add the wine and stir to combine, then add the mussels. Cover and cook, occasionally shaking pan gently, until most of the mussels have opened, 2 to 3 minutes. Stir the chorizo back in and discard any mussels that have not opened.

Ingredients you will need

Chorizo

Mussels

Wine

Equipment you will use

Frying Pan

Serve with crusty Italian bread.

Ingredients you will need

Italian Bread

Equipment

Ingredients

Servings:

794grams

whole peeled tomatoes 4servings

Crusty Italian bread, for serving 2medium cloves

garlic, thinly sliced 4servings

Kosher salt and freshly ground black pepper 907grams

mussels, scrubbed and debearded 1Tbsp

olive oil 1medium

red onion, thinly sliced 59milliliters

red wine 113grams

Spanish chorizo, quartered lengthwise and cut into 1/4 to 1/2-inch lengths

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.