Smoky Spanish mussels

Name: Smoky Spanish mussels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 cured chorizo sausage, cut into small cubes, about 1 cup; 1 1/2 cups dry white wine; 2 kg mussels

Prep Time10 min
Total Time20 min
Makes4 Servings

By Chatelaine

Ingredients

1 tsp olive oil
1 cured chorizo sausage, cut into small cubes, about 1 cup
1 1/2 cups dry white wine
2 kg mussels

Instructions

Heat a large pot over medium-high. Add oil, then chorizo. Cook chorizo until brown, 2 to 3 min.
Add wine and boil 1 min. Stir in mussels. Cook, covered, until mussels have opened, 8 to 10 min. Discard any closed mussels. Serve mussels and broth in warmed bowls.

Prep tip

Scrub mussels under cold running water. Remove any net-like little 'beards.' Before cooking, discard any mussels that are open. After cooking, if any mussels remain closed, discard those as well.

Nutrition (per serving)

Calories 348, Protein 27g, Carbohydrates 7g, Fat 19g, Sodium 744mg.

Serve with a side of polenta fries.

FILED UNDER:

Dinner Spanish Pork seafood stovetop

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