Mussels with Chorizo and White Wine Recipe

Receta de Mejillones con Chorizo

20 Minutes

4 servings

Ingredients

1 medium onion, chopped into ¼-inch pieces
1/2 red bell pepper, chopped into ¼-inch pieces
2 tbsp garlic, coarsely chopped
8 oz chorizo, cut on the bias into 1/8-inch slices
2 1/2 cups white wine, a Spanish Albariño is perfect)
2 lbs fresh mussels, scrubbed and de-bearded
3 tbsp olive oil
1 sprig of rosemary
Coarsely chopped parsley for garnish

Nutritional Facts

Calories 687
Total Fat 37.4 gr (48%)
Saturated Fat 10.6 gr (53%)
Cholesterol 113 mg (38%)
Sodium 1360 mg (59%)
Total Carbohydrates 18.6 gr (7%)
Fiber 1 gr (4%)
Sugars 3.4 gr
Protein 41.6 gr
Vitamin D 0%
Calcium 7%
Iron 59%
Potassium 25%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Galicia, in northern Spain, is a paradise for shellfish, especially mussels and clams. This simple recipe adds a smoky boost with diced Spanish chorizo.

Steps

In a large sauté pan or sauce pot big enough to accommodate the mussels, sauté onion, peppers, chorizo, garlic and rosemary sprig in olive oil for about 5 minutes on medium-low heat, until onion is soft and translucent. Prior to cooking the mussels, press together the shells of any mussels that are open. If the shell doesn't close, the mussel should be discarded (also toss any with broken shells). Add mussels and wine to the pan or sauce pot, mixing with the other ingredients. Cover and cook on high heat for about 5 minutes, or until the mussels have just opened. Discard any mussels that do not open. Transfer mussels and their broth to individual serving bowls. Garnish with parsley and serve with crusty bread for sopping up the juices.