Chorizo and Tomato Steamed Mussels
Delicious one pot dinner in less than 30 minutes! Flavor packed and savory.
Print Pin RateServings: 2
Equipment
- dutch oven or large pot with lid
- cutting board and sharp knife
- garlic press
Ingredients
- 1 tbsp olive oil
- 4 oz spanish chorizo diced in small pieces
- 1 large shallot finely diced
- 3 garlic cloves crushed
- 1 pint cherry tomatoes halved lengthwise
- pinch red pepper flakes
- 1 cup dry white wine
- 2 lb cleaned fresh mussels
- salt and pepper to taste
- warm crusty bread optional
- fresh chopped parsley optional
Instructions
- Begin by preparing your ingredients. Rinse the mussels in cold water and set aside. Dice the chorizo and shallot and crush the garlic.
- Heat 1 tbsp of olive oil over medium high heat. Add in diced chorizo and cook for about 1 minutes.Add in shallot and garlic and cook another 2 minutes until softened.Then add in halved tomatoes, a pinch of salt and a pinch of red pepper flakes and cook for 3-4 minutes.
- Deglaze the pan with 1 cup of white wine the pour in the fresh mussels. Stir together and bring to a boil. Then place the lid on the pot and cook over medium heat for about 5-6 minutes until the mussels have opened.
- (Discard any unopened mussels.)
- Top with fresh parsley and serve with warm crusty bread. Enjoy!