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Recipe

Steamed Mussels with Crisp Chorizo and Potatoes

Scott Phillips

Servings: 4

The contrast of crisp, spicy chorizo and sweet, tender mussels is fantastic. Serve with garlic-rubbed grilled bread to mop up every bit of the flavorful broth.

Ingredients

  • 1 large Yukon Gold potato, peeled and cut into medium dice
  • 1 Tbs. white wine vinegar
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 5 oz. Spanish chorizo (preferably semicured), cut into small dice (about 1 cup)
  • 1/3 cup plus 1 Tbs. finely chopped fresh flat-leaf parsley
  • 1 small sweet onion, finely chopped
  • 1 large clove garlic, thinly sliced
  • 4 lb. mussels, cleaned
  • 1 cup dry white wine

Nutritional Information

      Calories (kcal) : 450
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 70
      Sodium (mg): 920
      Carbohydrates (g): 23
      Fiber (g): 2
      Sugar (g): 2
      Protein (g): 26

Preparation

  • Put the potato in a 4-quart saucepan and add enough water to cover by 1 inch. Add the vinegar and 1 Tbs. salt. Bring to a boil over high heat and cook until barely tender, about 4 minutes. Drain and spread on a plate in a single layer to dry.
  • Heat the oil in a 7- to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the chorizo and potato, spread in an even layer, and cook without stirring until golden brown on the bottom, 5 to 7 minutes. Continue cooking, stirring occasionally, until golden on all sides, 3 to 5 minutes more. Stir in the 1/4 cup parsley, season with a generous pinch of salt, and cook for another 30 seconds. Using a slotted spoon, transfer the mixture to a plate and set aside.
  • Add the onion and garlic to the pot, and cook over medium-high heat, stirring frequently, until just tender, about 3 minutes (do not brown). Add the mussels and the wine. Increase the heat to high, cover, and cook, shaking the pot once or twice, until the mussels open, 3 to 5 minutes. (Discard any that don’t open.) Toss the mussels with the liquid. Add the remaining 1 Tbs. parsley and the chorizo mixture, toss again, and serve.

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Reviews

  • ehall | 05/05/2016

    just plain awesome!

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