Mussels and Chorizo
with orange and mixed greens salad

Name: Mussels and Chorizo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lb Mussels, cleaned and debearded; 10 leaves Basil, chopped; 2 Tomatoes, medium, diced; 1 Tbsp Oil, cooking; 8 oz Chorizo, raw (sub Italian sausage); 1 cup Stock, any type; 1/4 cup Wine, white (sub stock); 1 Tbsp Lemon juice; 8 oz Baguette, for serving; 1 clove Shallots, diced; 1 1/2 Tbsp Vinegar, sherry (sub red wine vinegar); 3 Tbsp Oil, olive; 2 tsp Honey; 2 Oranges, medium, segments; 5 oz Mixed greens; 1 oz Almonds, shaved or slivered

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We first featured this popular recipe when we took our members on a trip to Spain in August 2014. For many members it was their first time making mussels and most were pleasantly surprised by how easy and satisfying it is to prepare this shellfish at home.

Ingredients

Metric

Servings:

Mussels and Chorizo:

Mussels, cleaned and debearded - 1 1/2 lb
Basil - 10 leaves , chopped
Tomatoes, medium - 2 , diced
Oil, cooking - 1 Tbsp
Chorizo, raw - 8 oz (sub Italian sausage)
Stock, any type - 1 cup
Wine, white - 1/4 cup (sub stock)
Lemon juice - 1 Tbsp
Baguette, for serving - 8 oz

Orange and Mixed Greens Salad:

Shallots - 1 clove , diced
Vinegar, sherry - 1 1/2 Tbsp (sub red wine vinegar)
Oil, olive - 3 Tbsp
Honey - 2 tsp
Oranges, medium - 2 , segments
Mixed greens - 5 oz
Almonds, shaved or slivered - 1 oz

Prep

Make vinaigrette - Dice shallots and place into a bowl. Whisk together vinegar, oil and honey. (Can be done up to 3 days ahead)
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)
Basil / Tomatoes - Prep as directed.

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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, oranges and sliced almonds.
Finish mussels and chorizo with a squeeze of lemon juice, and garnish with basil. Enjoy with torn up bread and salad on the side.

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