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–+ servings

Chorizo and Tomato Steamed Mussels

Delicious one pot dinner in less than 30 minutes! Flavor packed and savory.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 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!