Succulent steamed Mussels in a savory butter, chorizo wine sauce. It's SO good, it's slurp-worthy. Crusty bread for sopping up broth is a must!
Ingredients
- 4 links spanish chorizo , cut into disks
- 1 cup white wine or sparkling wine
- 1/2 cup water
- 4 tablespoons unsalted butter
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch saffron
- 4 garlic cloves , thinly sliced
- 1/2 onion , thinly sliced
- 1/2 green bell pepper , thinly sliced
- 1/2 red bell pepper , thinly sliced
- 1/2 cup grape tomatoes
- 2 pounds pei mussels , scrubbed and soaked
- crusty bread for serving, optional
Instruction
- Heat a large skillet or cast iron pan over medium-high heat. Sear chorizo slices until nicely browned and fragrant on both sides. Remove and set aside.
- In a large pot or Dutch oven, combine the wine, water butter, salt, pepper and saffron over medium heat until simmering.
- Add the onion, bell pepper, tomatoes and garlic to the pot, then top with raw mussels, cover. Keep covered for 4-5 minutes or until mussels have opened. Add the browned chorizo back to the top and cover for another minute.
- Transfer to the mussels and broth to a large bowl for serving, spoon the sauce over the mussels as you transfer. Serve with fresh bread.
- If you've tried this recipe, come back and let us know in the comment or star ratings!
