Recipe courtesy of Sunny Anderson
Episode: I Want Mussels
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.

Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.

IDEAS YOU'LL LOVE

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Mussels in Spicy Red Sauce

Recipe courtesy of Jasper White

Mussels

Recipe courtesy of Dory Ford

Mussels

Recipe courtesy of The Brazen Head

Mussels Marinara

Recipe courtesy of Robert Irvine

Mussels Marinara

Recipe courtesy of Robert Irvine

Mussels Florentine

Recipe courtesy of Don Sebastiani|Joe Sebastiani

Steamed Mussels

Sauteed Mussels

Recipe courtesy of Dip Net Restaurant

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking