Mussels Steamed With Chorizo Sausage
Published September 9, 1997
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon olive oil
2 links chorizo sausage, diced
2 large cloves garlic, peeled and thinly sliced
1 leek, white part only, julienned and rinsed well
2 pounds mussels, cleaned and debearded
1 pinch chopped fresh thyme
1 pinch chopped fresh oregano
2 plum tomatoes, seeded and diced
½ cup white wine
½ cup fish stock, lobster stock or clam juice
2 tablespoons unsalted butter
1 teaspoon finely chopped fresh parsley
Crushed black peppercorns, to taste
Kosher salt, to taste
Nutritional analysis per serving (4 servings)
16 grams carbs; 98 milligrams cholesterol; 402 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 1 gram fiber; 1083 milligrams sodium; 34 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large, deep sauté pan or casserole (5 quarts or larger), warm olive oil over medium heat and add chorizo, garlic and leek. Sauté until leek is transparent and soft, about 5 minutes. Add mussels, thyme, oregano and tomatoes. Stir well.
- Step 2
Add wine and stock to sauté pan. Cover, and cook over medium heat until the mussels open, 6 to 8 minutes. Uncover pan, and simmer for a few minutes to reduce liquid by half. Add butter, and stir quickly with a fork to emulsify it into the sauce.
- Step 3
Transfer contents of pan to a large serving bowl. Sprinkle with parsley and crushed peppercorns, and salt to taste. Serve with thick slices of toasted garlic bread.
Private Notes
Comments
Great dish! Substituted shallots for leeks, because I had them. This will definitely be in rotation.
This was a longtime favorite standby for my parents, and I made it again for my father. I used smoked chorizo and a small can of diced tomatoes (drained). It was as tasty and full as I remember, a substantial meal with just some bread. But it was very peppery, too much so for my father. I’m not sure if they used a different sausage or if his tolerance for spiciness has declined, but I am going to experiment with a different sausage.
This is truly a simple but delicious recipe for mussels. My sons love it. Make sure you have some baguette slices on the side to soak up the delicious sauce. I’ve left out the butter and used chicken chorizo if I was trying to keep the fat content down, and it was just at tasty.