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Week of 2/1/21

Mussels and Chorizo
with baguette

Active: 40 Total: 40
Original GF Paleo Vegetarian
Mussels and Chorizo
Mussels are not only easy to cook but extremely fast. In this version, spicy chorizo balances the richness of a sauce made with white wine and tomatoes. You'll want a good loaf of bread to serve on the side for soaking up all that flavorful sauce! Find a similar recipe in our archives from 2017.
Tags
Special Occasion
Proteins
Shellfish, Sausage
Cuisines
European - Mediterranean
Save recipe
34

Ingredients

Metric
Servings:
4
Mussels and Chorizo:
  • Zucchini - 1 lb , chopped
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , chopped (look for pre-chopped to save time)
  • Mussels, cleaned and debearded - 1 1/2 lbs
  • Chives - 1 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Chorizo, raw - 8 oz (sub Italian sausage)
  • White wine - 1/2 cup (sub stock)
  • Stock, any type - 1 cup
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Lemon juice - 1 Tbsp
Baguette:
  • Baguette, for serving - 1

Prep

  1. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms (skip if already chopped). (Can be done up to 2 days ahead)
  3. Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
  4. Chives - Chop chives.
  5. Baguette - Slice.

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Make

  1. Heat a Dutch oven or saute pan with a lid with oil over medium heat. Add chorizo and cook, breaking it apart, until browned, 8 to 10 minutes. Drain oil off chorizo and return pan to heat.
  2. Add mushrooms and garlic to pan and cook until mushrooms are starting to soften, 2 to 3 minutes.
  3. Pour wine into pan and bring to a simmer. Simmer for 1 minute.
  4. Stir in stock, zucchini, and tomatoes (including liquid). Bring to a boil.
  5. Add mussels and cover with a lid. Cook, covered, for 6 to 8 minutes, until mussels have opened up.
  6. While mussels steam, toast baguette. (You can spread the toasted baguette slices with some butter or brush them with some olive oil if you’d like.)
  7. Return to mussels. If any haven’t opened up, discard those. Squeeze lemon juice over top. Taste cooking liquid and season with some salt, if needed.
  8. Garnish mussels with chives. Enjoy with baguette.

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