Rioja Steamed Mussels with Chorizo

Name: Rioja Steamed Mussels with Chorizo
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 pound fresh chorizo, casings removed, crumbled; 1 very large Spanish onion, sliced; Kosher salt and freshly cracked black pepper; 2 pounds black mussels, cleaned and bearded; 1 bottle Rioja or other dry red wine; 1/2 cup coarsely chopped flat-leaf parsley

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Level: Easy
Total: 1 hr

Prep: 35 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 35 min
Cook: 25 min

Yield: 4 servings

Ingredients

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1 pound fresh chorizo, casings removed, crumbled

1 very large Spanish onion, sliced

Kosher salt and freshly cracked black pepper

2 pounds black mussels, cleaned and bearded

1 bottle Rioja or other dry red wine

1/2 cup coarsely chopped flat-leaf parsley

Directions

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Watch how to make this recipe.

Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.