STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Provided by Chris Morocco
Categories Tomato Low Fat Kid-Friendly Low Cal Dinner Mussel Spring Summer Tarragon Bon Appétit Christmas Eve Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
- Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
MUSSELS WITH CHORIZO
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.
STEAMED MUSSELS WITH CHORIZO
Make and share this Steamed Mussels With Chorizo recipe from Food.com.
Provided by Valerie in Florida
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 689, Fat 49.2, SaturatedFat 16.4, Cholesterol 119.3, Sodium 1576.9, Carbohydrate 11.9, Fiber 1, Sugar 3.7, Protein 37.3
MUSSELS STEAMED WITH CHORIZO SAUSAGE
Provided by Enid Nemy
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 1217 milligrams, Sugar 2 grams, TransFat 0 grams
MUSSELS WITH CHORIZO , TOMATO AND WINE
This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion.
Provided by Expat in Holland
Categories Mussels
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1808.3, Fat 103.8, SaturatedFat 45, Cholesterol 481.7, Sodium 4049.2, Carbohydrate 57.2, Fiber 4.1, Sugar 9.1, Protein 140.3
RIOJA STEAMED MUSSELS WITH CHORIZO
Provided by Claire Robinson
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
BEER-STEAMED MUSSELS WITH CHORIZO
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.
More about "steamed mussels with chorizo recipes"
STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH - BON …
From bonappetit.com
4.3/5 (29)Estimated Reading Time 50 secsServings 4Total Time 30 mins
- Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
- Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
STEAMED MUSSELS IN RED WINE CHORIZO BROTH ...
From thecommunalfeast.com
- In a food processor or blended add the onion, garlic, and tomato. Blend until smooth. Add a little water to help smooth the ingredients.
- In a large pot or dutch oven, heat 1 TBS olive oil. Cook chorizo until cooked through. Add the shallots and continue to cook an additional minute. Add the tomato paste cooking until fragrant. Next add the blended mixed vegetables followed by the broth. Bring to a boil and reduce to simmer for 10 minutes.
STEAMED MUSSELS WITH CHORIZO AND TOMATO BROTH - MEZZE & TAPAS
BEER-STEAMED MUSSELS WITH CHORIZO RECIPE | GOOD FOOD
From goodfood.com.au
- Bring the beer and the garlic to the boil in a large, lidded pot, and simmer for 30 seconds. Add the mussels, cover tightly and simmer for one minute over high heat.
- Give the pan a big shake. Using tongs, remove any mussels that have opened, replace the lid and simmer for another minute, taking out the mussels as they open.
STEAMED MUSSELS WITH FENNEL, GARLIC AND CHORIZO - GOOD FOOD
From goodfood.com.au
- Heat oil in a large, heavy casserole pot over medium heat and fry chorizo slices until golden. Remove, put to one side, then reduce heat to low.
- Add onion, garlic and salt. Cook for 5-8 minutes. Add fennel and good-quality paprika (the La Chinata brand is perfect) and continue to cook for another five minutes.
- Add sherry, cook for 2 minutes, until slightly reduced. Add tomato paste, stir well and cook for 1 minute, then add tinned tomatoes and cook for another 2 minutes.
STEAMED MUSSELS WITH TOMATOES, SAUSAGE, AND BASIL PESTO
From more.ctv.ca
- In a large heavy pot, heat oil over medium-high heat. Add sausage and break apart into bite-size pieces. Cook for five minutes until golden brown. Add tomatoes and wine and bring to a boil, cook for five minutes. Stir in pesto and mussels, cover and reduce heat to medium. Cook for three minutes, or until mussels open. Season to taste with salt and pepper.
- Tip: Mussels are alive when you buy them. It’s best to cook them soon after purchase; however, they can be stored in the refrigerator for up to two days. Place mussels in a large bowl and cover them with a damp towel to keep them moist.
TOM COLICCHIO'S STEAMED MUSSELS WITH CHORIZO - TODAY.COM
From today.com
- In a large sauce pot, heat olive oil over medium heat and add onion, fennel and garlic. Sautee until vegetables are translucent and soft. Add mussels, orange zest and half of the parsley and mix all ingredients together thoroughly.
- Add wine to pot. Cover, and cook over medium heat until the mussels open, at which point add the chorizo. Uncover pan and add the butter while stirring, cooking until liquid has reduced by approximately half.
- Transfer contents of pan to a large bowl and season to taste with salt and pepper. Discard any mussels that remained closed prior to serving. Finish with olive oil and remaining parsley. Serve immediately with crusty bread for dipping.
STEAMED MUSSELS IN SAFFRON CHORIZO BROTH - COOKING WITH ...
From cookingwithcocktailrings.com
- Soak the mussels in a large bowl filled with cold water and flour. This will help to remove any excess grit from the mussels as well as plump them up.
- In a large pot over medium heat, add the olive oil and heat through. Add the chorizo, leeks and onion. Cook, stirring occasionally, until the chorizo is cooked through and the onions are tender, about 6 to 8 minutes.
- Add the garlic, diced tomato and saffron and cook until fragrant, about 4 minutes. Add the fish stock and bring to a boil. Turn the heat down to low and simmer the broth for 20 minutes.
MUSSEL AND CHORIZO SOUP RECIPE - STEVE CORRY | FOOD & WINE
From foodandwine.com
- In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes. Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
- In the large pot, heat the olive oil. Add the chorizo, carrots, leeks and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat. Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes. Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
- Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper. Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute. Ladle the soup into bowls, garnish with the mussel shells and serve hot.
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