The inspiration I started with for this dish was pretty much I love mussels. They donโt require much in the way of fuss or time to be delicious, and they never disappoint. The briny, sea-like liquid that they release into whatever you cook them in is more delicious than any ingredient you could buy, and in this case, it infuses a rich tomato base instead of the classic white wine and butter. With some bread to enjoy with all that sauce, and maybe a glass of wine, itโs instant luxury on a Saturday or Tuesday. – John Kanell
SERVES 2 TO 4
Ingredients
- 2 pounds (900g) fresh mussels (see Tips & Tricks)
- 1 tablespoon extra-virgin olive oil
- 1โ4 pound (112g) Spanish chorizo, diced
- 1โ4 teaspoon red pepper flakes (optional)
- 1โ2 large sweet onion, diced
- 1 (14.5-ounce/411g) can diced fire-roasted tomatoes
- 1โ2 cup (120ml) white wine (I like Verdejo or Sauvignon Blanc)
- Juice of 1โ2 lemon or 1 tablespoon sherry vinegar
- 1โ2 teaspoon garlic powder or 2 garlic cloves, sliced
- 1โ4 teaspoon salt
- 1โ4 cup (60ml) heavy cream (optional)
- Fresh parsley or basil, minced, for serving
- Toasted bread, for serving (optional)
Directions
Soak the mussels for 20 minutes to 1 hour in cold water so they will release any sand or grit in their shells. Strain, rinse with cold water, and set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and pepper flakes, if using. Cook, stirring occasionally, until the sausage starts to brown and crisp up, about 3 minutes.
Add the onion and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes. Stir in the tomatoes, wine, lemon juice, garlic powder, and salt.
Let the mixture come to a simmer and add the mussels. Cover the pot and cook until the mussels open, about 5 minutes. Discard any mussels that have not opened at this point. Stir in the cream (if using).
Divide the mussels among bowls and top with the sauce. Sprinkle with the herbs and serve with toasted bread, if desired.
Variations
TRY LITTLENECK CLAMS in place of mussels.
A SPICY SOPPRESSATA OR HARD SALAMI can work in place of the Spanish chorizo. Or skip the sausage and add 1โ2 teaspoon of smoked paprika and an extra pinch of red pepper flakes in its place.
| TIPS & TRICKS |
| When buying fresh mussels, sometimes they have a stringy mass attached to the side of the shell. This is called a โbeard,โ which you can easily remove by gripping it between your thumb and the edge of a paring knife and pulling. Or ask your seafood monger to debeard them for you. Spanish-style chorizo is different from fresh or Mexican-style chorizo. Spanish chorizo is a hardy, dry sausage thatโs similar in texture to salami and can be sliced or chopped. You can often find it in the part of your market that stocks charcuterie and cheeses. If not, see Variations. |
Excerpted from PREPPY KITCHEN SUPER EASY: 100 Simple and Versatile Recipes.Copyright @ 2024 by John Kanell. Photography Copyright ยฉ 2024 by David Malosh. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
