Spicy Mussels with Chorizo and Wine
Spicy Mussels with Chorizo and Wine might be a good recipe to expand your hor d'oeuvre repertoire. For $2.29 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 36g of fat, and a total of 502 calories. This recipe serves 5. This recipe from Foodnetwork has 16 fans. A mixture of red pepper flakes, chicken stock, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a pretty good spoonacular score of 75%. Similar recipes include Grilled Mussels With Red Wine and Chorizo, Spanish Mussels with Chorizo and Tomato-Wine Sauce, and Spicy Mussels And Chorizo.
Servings: 5
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons butter
1 1/2 cups chicken stock
8 ounces fresh chorizo, removed from casing
French bread, for dipping
3 cloves garlic, minced
1 tablespoon harissa
1/2 cup heavy cream
2 to 3 pounds fresh mussels, scrubbed and debearded
1 medium onion, chopped
1 teaspoon red pepper flakes
3/4 cup white wine
Equipment:
dutch oven
sauce pan
frying pan
Cooking instruction summary:
Watch how to make this recipe. Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper. 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.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.
3. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes.
4. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes.
5. Add the harissa and red pepper flakes, and then turn up the heat to high.
6. 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.
7. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes.
8. Add the cream and stir.
9. Serve immediately with plenty of sliced French bread for dipping.
Nutrition Information:
covered percent of daily need
