Mussels with chorizo

author: art

created: 2006-03-14 16:21:56

servings: 4


Simple, fairly quick and quite rewarding cold weather dish. You can omit the butter if you like, but it does provide a surprising flavour jolt.


1 chorizo sausage 4 lb cultured mussels 1 medium onion, chopped 2 cloves garlic, chopped finely 1 28-oz tin tomatoes, chopped in Cuisinart or by hand handful Italian parsley, chopped finely splash of dry white wine salt and pepper Good-sized knob of butter 2 tbs olive oil, or more to taste Remove casing from sausage and dice. Saute in olive oil in heavy four-quart pan for about five minutes Add onion and saute for another 10 minutes on low heat Add garlic for another couple of minutes Add tomato and white wine and reduce over low heat for about half an hour Add salt and pepper to taste Clean and debeard mussels as necessary and discard any that will not close. Add mussels, raise heat to medium high and cover. Cook until mussels are all wide open, about five minutes or so. Add butter and chopped parsley Serve in bowls with good crusty bread and more wine.