mussels

Mussels in White Wine Sauce and Chorizo

mussels

This is probably one of those dishes that you do once and then try over and over again. I think this dish is perfect as lunch somewhere at the seaside where the salty air compliments the seafood. Mussels in white wine, butter and smoky chorizo with paprika and rosemary… Need I say more? Dip that crusty bread in the sweet and savory sauce and dive into those mussels.

It’s always nice to cook with wine., going beyond the fact that you will most probably be left with half of bottle to enjoy with your food it gives a elevated layer of flavor to your dish. You can use any average price wine for cooking but if your going to enjoy the bottle afterwards… why not use a decent wine?

Only fresh mussels! Clean them thoroughly and set them aside in a cold place. Use a wok or a saucepan, anything deep for that matter. Julienne the onion and chop the garlic. Then add them together with the fresh rosemary and throw them in olive oil. Once the onion, garlic and rosemary hit that hot oil, flavors will float through the air and you know your way to awesomeness. Now, add that chopped smoky chorizo, mussels, a glass of white wine and a nob of butter. Salt, pepper to taste and garnish with fresh parsley. I guarantee satisfaction!

Mussels, Chorizo in White Wine Sauce
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Ingredients
  1. 1kg mussels
  2. chorizo
  3. 2 large onions
  4. 3-4 garlic cloves
  5. 2 hot chillies
  6. 1 tsp. paprika
  7. olive oil
  8. butter
  9. 1 glass white wine
  10. fresh rosemary
  11. parsley
  12. salt
  13. pepper
Cleaning mussels
  1. Clean the mussels under cold water with a wire sponge
  2. You will notice that each mussel has a byssus thread hanging out, pull it out.
  3. Set the mussels aside in a cold place while you julienne the onions.
Cooking
  1. Julienne the onions.
  2. Take a deep pan or a wok, heat it up for one minute and add olive oil.
  3. Crush the garlic cloves by pressing on them with the side of your knife and chop the chorizo.
  4. Add them together with the onions and rosemary and cook until the onions soften.
  5. Chillies and mussels go in next with a glass of white wine and a nub of butter.
  6. Cover the pan with a lid and let it simmer until mussels open.
  7. Add salt and pepper to taste and garnish with parsley.
Notes
  1. Serves with crusty bread or toast
I Quick Food http://iquickfood.com/
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