Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
Worst Cooks in America
Mussels with Chorizo and Tomato
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 961
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 53 g
- Cholesterol
- 140 mg
- Sodium
- 2259 mg
Make sure your mussels are fresh! If they are tightly closed, they are good to go. If they are open, give them a love tap and they should close on their own. If they don’t close on their own…they have crossed the rainbow bridge into bivalve bacchanalia.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 961
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 53 g
- Cholesterol
- 140 mg
- Sodium
- 2259 mg
Ingredients
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Directions
- Heat a large Dutch oven over medium heat. Add the chorizo and olive oil and sauté until the chorizo is slightly browned, about 5 minutes. Add the garlic and sauté for about 30 seconds, then add the crushed tomatoes and white wine. Season to taste with plenty of salt and pepper. Bring to a boil, then reduce to a simmer and add the mussels. Cover the pot and cook for 5 to 7 minutes until all the mussels open, shaking the pot frequently to “stir” the mussels.
- Once all the mussels are open, add the butter, parsley and tarragon. Stir together to further fortify and flavor the broth. Serve with the grilled bread.
