Recipe courtesy of Melissa d'Arabian
Episode: Bring the Heat
Spicy Mussels with Chorizo and Wine
Total:
50 min
Active:
30 min
Yield:
4 to 5 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 8 ounces fresh chorizo, removed from casing
  • 1 tablespoon harissa
  • 1 teaspoon red pepper flakes
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 2 to 3 pounds fresh mussels, scrubbed and debearded
  • 1/2 cup heavy cream
  • French bread, for dipping

Directions

Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. 

Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

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