Tuesday, December 29, 2009

Steamed mussels with chorizo and white wine

Simply delicious!... Curtis Stone did it again! For a while I wanted to try this recipe, and finally tonight I got a chance to do it. The original recipe was designed to serve 4 big serving bowls. Enjoy it!


1 pound Spanish chorizo, cut into bite-size pieces
4 shallots, finely chopped
2 garlic cloves, finely chopped
4 pounds mussels, scrubbed and debearded
1 cup dry white wine
3 Tbspn. finely chopped fresh cilantro, plus more for garnish
6 Tbsp. (3/4 stick) butter, cut into pieces
1 baguette, torn into large pieces


Place a large wide pot over medium heat. Add the chorizo and sauté for about 8 minutes, or until it is golden brown. Add the shallots and garlic, and sauté for about 2 minutes, or until fragrant. Add the mussels and toss quickly to coat. Add the wine. Cover the pot and cook over medium-high heat for about 3 minutes, or until the mussels begin to open. Discard any mussels that do not open. Add the 3 tablespoons cilantro, and toss to combine.

Using a slotted spoon, transfer the mussels and sausages to a warmed large serving bowl. Cover to keep warm. Boil the juices remaining in the pan for one minute. Then whisk in the butter. Pour the sauce over the mussels, sprinkle with the additional cilantro, and serve immediately with the baguette pieces.

Source: Relaxed Cooking with Curtis Stone.

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