Ingredients
Valencia Orange and Mixed Green Salad:
- Shallots - 1/2 bulb , diced
- Sherry vinegar - 1 1/2 Tbsp ((Sub red wine vinegar))
- Cooking oil - 3 Tbsp
- Sweetener - 2 tsp ((Like sugar, honey, maple syrup))
- Valencia oranges - 3 , segmented
- Mixed greens - 4 oz
Mussels and Chorizo:
- Mussels - 1 1/2 lbs , cleaned and debearded ((Most mussels are usually debearded by the fishmonger these days))
- Parsley - 1/4 bunch , chopped
- Tomatoes - 2 , diced
- Cooking oil - 1 Tbsp
- Chorizo - 1/2 lb
- Chicken stock - 1 cup
- White wine - 1/4 cup
- Lemon - 1/2 , juice of
- Gluten-free baguette - 1/2 ((If you can't find a GF baguette, then just sub 4 slices of GF sandwich bread))
Prep
- Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. We have not been able to find not-debearded mussels, but here’s a demo from The Kitchn. (Can be done up to 1 day ahead)
- Make vinaigrette (if not done from last night) - Dice shallots and place into a bowl. Add sherry (or red wine) vinegar and then whisk in oil. Season to taste with your choice of sweetener and / or salt and pepper. (Can be done up to 3 days ahead)
- Parsley / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a Dutch oven or pot over medium-high heat. Add oil and then chorizo to heated oil. Break up with a wooden spoon and saute for ~4 minutes.
- Add in mussels, stock, and wine. Cover and cook for 6 to 8 minutes until mussels have opened up. If there are any that haven’t open, just simply discard them.
- While mussels are cooking, segment oranges. Toss vinaigrette with greens and oranges.
- Toss tomatoes into mussels, finish with a squeeze of lemon juice, and garnish with parsley. Enjoy with torn up bread and valencia orange salad on the side.
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