Sunday dinner's a great excuse to take off the afternoon, shop, and cook together as a family. This weekend, my husband and I decided to make Spanish-style mussels. This is a really simple, but incredibly flavorful recipe that you're sure to enjoy.
Ingredients
One large bag of mussels
1 link of your favorite chorizo, removed from the casing
5 cloves garlic, finely chopped
2 medium-sized shallots, finely chopped
1 Serrano chile, de-seeded and finely chopped
1 Serrano chile, de-seeded and finely chopped
1/2 cup flat leaf parsley, finely chopped
1 1/2 cups grape tomatoes, quartered
1/2 lemon, squeezed
1 cup white wine (I like sauvignon blanc, but any dry white wine will do)
1/2 cup seafood stock (use more if needed)
2 teaspoons sweet paprika
salt, pepper, and olive oil
1 pat butter
1 baguette
Mussels
In a large stock pot, saute the shallots, Serrano chili, and garlic in a mixture of olive oil and butter. Season with a little salt and pepper. Once the garlic and onions begin to caramelize, add the chorizo and paprika and continue to saute until the chorizo browns a bit (make sure to break up the chorizo into small pieces with a wooden spoon). Add the wine to the pot and stir to remove all the brown bits from the bottom of the pan. Let the wine reduce for a few minutes, then add the mussels, seafood stock, and grape tomatoes. Cover the pot and cook until the mussels open. If it looks like there should be more liquid, add more seafood stock. Add lemon juice and parsley. Season with salt and pepper to taste. Serve with a warm baguette.
