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 (sub stock); 1/2 Lemons, juice of; 1/2 Baguette, gluten-free (If you can't find a GF baguette, then just sub 4 slices of GF sandwich bread)

Active: 30 Total: 30

Original GF Paleo Vegetarian

This dish feels like taking a vacation to Spain! If this is your first time making mussels, you'll love how easy they are to prepare. Pair it with a salad filled with Valencia oranges for a sweet summer touch.

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 (sub stock)
Lemons - 1/2 , juice of
Baguette, gluten-free - 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 - 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 some 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 (discard any mussels that haven't opened).
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 chunks of baguette for dipping and valencia orange salad on the side.

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Mussels and Chorizo with valencia orange & mixed green salad