Mussels and Chorizo
with valencia orange & mixed green salad

Name: Mussels and Chorizo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bulb Shallots, diced; 1 1/2 Tbsp Vinegar, sherry (sub red wine vinegar); 3 Tbsp Oil, cooking; 2 tsp Sweetener (like sugar, honey, maple syrup); 3 Valencia oranges, segmented; 4 oz Mixed greens; 1 1/2 lbs Mussels, cleaned and debearded (most mussels are usually debearded by the fishmonger these days); 1/4 bunch Parsley, fresh, chopped; 2 Tomatoes, diced; 1 Tbsp Oil, cooking; 1/2 lb Chorizo; 1 cup Stock, chicken; 1/4 cup Wine, white; 1/2 Lemon, juice of; 1/2 French baguette

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We featured this dish when we took our members on vacation to Spain last August. For many, it was their first time making mussels and they loved how easy it was, so we're bringing it back for Favorites Week, hoping that lots more of you discover a love for cooking mussels!

Ingredients

Metric

Servings:

Valencia Orange and Mixed Green Salad:

Shallots - 1/2 bulb , diced
Vinegar, sherry - 1 1/2 Tbsp (sub red wine vinegar)
Oil, cooking - 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, fresh - 1/4 bunch , chopped
Tomatoes - 2 , diced
Oil, cooking - 1 Tbsp
Chorizo - 1/2 lb
Stock, chicken - 1 cup
Wine, white - 1/4 cup
Lemon - 1/2 , juice of
French baguette - 1/2

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 - 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 and tomatoes 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 opened, just simply discard them.
While mussels are cooking, segment oranges. Toss vinaigrette with greens and oranges.
Finish mussels and chorizo 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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Mussels and Chorizo with valencia orange & mixed green salad