Sunday, August 14, 2011

Mussels with Chorizo

Moules there anything better than briny, sweet mussels bathed in a sauce redolent with the taste of the sea accompanied by crisp, salty fried potatoes? Once in a while I will get a craving for this dish and yesterday was one of those days. So armed without a recipe, I just decided to wing it and make a big batch for me and the boys. I missed the frites, but the moules definitely hit the spot!

Mussels with Chorizo

2 lbs. mussels
6-10 inches of chorizo, cubed
2-3 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup tomato puree (or you could just crush some canned whole tomatoes)
1 cup white wine
1 cup water
1 tsp. sugar
handful of parsley, chopped

1. Wash mussels well with cold running water.
2. In a large pot, heat olive oil and saute the chorizo until the sausage renders its fat.
3. Add onions and garlic and saute until transluscent.
4. Add tomato, white wine, sugar and water.
5. Simmer for 5 minutes to let all the flavors meld together. Meanwhile season with salt and pepper.
6. Place all the mussels into pot and cover.
7. Cook until all the mussels have opened, about 15 minutes.
8. Adjust seasoning and add parsley right before serving.
9. Serve with lots of crusty bread to sop up all the sauce.

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