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February 06, 2018

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Mussels in Tomato Broth with Buffalo Chorizo

The flavors in this dish complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.

Mussels and Chorizo

Ingredients: (For two servings.)
1 - teaspoon olive oil +
4oz. - Wild Idea Buffalo Chorizo
½ - cup yellow onion, diced
1 - clove garlic, chopped
½ - teaspoon each salt & pepper
1 - teaspoon crushed fennel seeds
1 - teaspoon chili flake *optional
1 - 15oz. can, diced tomatoes
1 - cup white wine
12 to 16 mussels, washed and de-bearded

*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels. 

Preparation:

  • In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
  • Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
  • Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
  • Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
  • Add chorizo back to pan and stir to incorporate and heat.
  • Serve direct from pan or spoon into serving bowls.

Garnish with cilantro and lemon wedge. Serve with warm artisan bread.

Order the Chorizo here or get it in our February Special


Comments

Eirik Heikes

February 08, 2018

Looks delicious. I think I will give it a try.

Phil

February 08, 2018

Just add some chopped parsil on top after cooking! Parsil, mussels and white wine (I.e Muscadet) are a good combination! Cheers

Warren Skeete

February 14, 2018

I must try this recipe.
Any tips on how to debeared mussels?
Never done in my kitchen before.
Thank you.

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