Appetizers · Classics · Fish Course

Spanish Mussels with Chorizo and Tomato-Wine Sauce

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INGREDIENTS:

8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces

3 shallots, finely chopped

1/2 tsp. Spanish smoked paprika

1/4 tsp. crushed red pepper flakes

1/2 teaspoon fresh ground black pepper

3 garlic cloves, minced

4 tomatoes, seeded and chopped

3/4 cup white wine

A pinch of saffron

2 lb. fresh mussels, scrubbed

French bread, cut into slices, brushed with olive oil and grill

DIRECTIONS:

In a large sauté pan, cook the sausage with shallots and garlic till the shallots are pale golden.  Drain off most of the oil, reserving about 1 Tbsp.

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Add tomatoes, paprika, red pepper flakes and freshly ground black pepper. Cook till tomatoes soften.

Add mussels and wine and bring to boil. Lower heat, add a pinch of saffron and cover, cooking until the mussel shells have opened, about 6-8 minutes.

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With a ladle, serve mussels with sausage and sauce into a bowl. Discard any shells that have not opened.

Serve immediately with French bread for dipping.

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Enjoy!

4 thoughts on “Spanish Mussels with Chorizo and Tomato-Wine Sauce

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