Rioja Steamed Mussels With Chorizo Recipes

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

Steps:

• 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.

Steps:

• Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
• Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

Steps:

• Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
• Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

Steps:

• Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
• Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

Steps:

• Heat oil in a large pot over medium heat.
• Add chorizo; saute 3 minutes, until browned.
• Add garlic and bay leaves; cook one minute until fragrant. Add mussels and wine.
• Squeeze orange juice into the pan, then add halves (the rind will add another dimension to the sauce).
• Bring to a boil, cover and steam 5 minutes or until mussels open (discard any that don't). Discard bay leaves, sprinkle with parsley and serve.

Steps:

• Preheat broiler to high.
• Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts.

Steps:

• In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
• Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
• Add the garlic and tomatoes, and cook, stirring, for 2minute.
• Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
• Remove mussels from pan to serving bowls. Discard any shells that do not open.
• In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
• Serve immediately with hot French bread for dipping.

Steps:

• In large, deep sauté pan or casserole (5 quarts or larger), warm olive oil over medium heat and add chorizo, garlic and leek. Sauté until leek is transparent and soft, about 5 minutes. Add mussels, thyme, oregano and tomatoes. Stir well.
• Add wine and stock to sauté pan. Cover, and cook over medium heat until the mussels open, 6 to 8 minutes. Uncover pan, and simmer for a few minutes to reduce liquid by half. Add butter, and stir quickly with a fork to emulsify it into the sauce.
• Transfer contents of pan to a large serving bowl. Sprinkle with parsley and crushed peppercorns, and salt to taste. Serve with thick slices of toasted garlic bread.