Mussels with Chorizo

Name: Mussels with Chorizo
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams spicy Mexican chorizo, casing removed; 1 bottle dry white wine; 4 cloves garlic, slivered; 4 servings Kosher salt and freshly ground black pepper; 5 kgs mussels; 1 Tbsp olive oil; 4 servings Parsley, chopped, for garnish; 1 Vidalia onion, chopped

You can never have too many hor d'oeuvre recipes, so give Mussels with Chorizo Head to the store and pick up olive oil, mussels, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Watch how to make this recipe.

Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells.

Put the mussels in a bowl of cold water.

Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef.

Saute until brown, about 8 minutes.

Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste.

Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat.

Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes.

Transfer to a large serving bowl, sprinkle with parsley and serve immediately.