Back to Spicy Mussels and Chorizo All Reviews for Spicy Mussels and Chorizo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 40 mins Servings: 4 mussels
Ingredients Ingredient Checklist 3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and debearded 1/3 cup coarsely chopped fresh flat-leaf parsley
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 40 mins Servings: 4 mussels
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
mussels
mussels
Ingredients
Ingredients
- 3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and debearded 1/3 cup coarsely chopped fresh flat-leaf parsley
Directions
Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.
Reviews (3)
Add Rating & Review 148 Ratings 5 star values: 29 4 star values: 63 3 star values: 43 2 star values: 11 1 star values: 2
Reviews (3)
Add Rating & Review 148 Ratings 5 star values: 29 4 star values: 63 3 star values: 43 2 star values: 11 1 star values: 2
Add Rating & Review
148 Ratings 5 star values: 29 4 star values: 63 3 star values: 43 2 star values: 11 1 star values: 2
148 Ratings 5 star values: 29 4 star values: 63 3 star values: 43 2 star values: 11 1 star values: 2
148 Ratings 5 star values: 29 4 star values: 63 3 star values: 43 2 star values: 11 1 star values: 2
5 star values: 29 4 star values: 63 3 star values: 43 2 star values: 11 1 star values: 2
Martha Stewart Member Rating: Unrated 10/27/2013 This recipe was fantastic and my boyfriend said it was better than any mussels dish he'd had at a restaurant. Though I did not have dry white wine, I substituted with cooking wine and it still tasted great. The proportions are perfect for two with enough sauce to mop up with half a baguette (at least) or to spoon (with mussels, chorizo and sauce) over linguine. It is always tempting to move onto the next step before the 15 minutes for the wine to boil off, but be patient - it's best that way! Martha Stewart Member Rating: Unrated 09/30/2013 This is one of my favorite recipes. It's quick, robust, spicy and delicious. I also swap mussels out with clams or shrimp. No matter what shellfish, this recipe is a winner. Martha Stewart Member Rating: 5 stars 01/28/2013 We thought this was an excellent recipe and we eat a lot of mussels, prepared many ways. We didn't find dried chorizo readily available, so we used the fresh, about 4 oz.. Decrease the amount of oil added to the pan and cook the chorizo along with the garlic/shallots, then added the tomatoes, wine. All the luscious flavors stick to the mussels and make an amazing sauce to dip into with toasted baguette.Martha Stewart Member
Rating: Unrated 10/27/2013
This recipe was fantastic and my boyfriend said it was better than any mussels dish he’d had at a restaurant. Though I did not have dry white wine, I substituted with cooking wine and it still tasted great. The proportions are perfect for two with enough sauce to mop up with half a baguette (at least) or to spoon (with mussels, chorizo and sauce) over linguine. It is always tempting to move onto the next step before the 15 minutes for the wine to boil off, but be patient - it’s best that way!
Rating: Unrated
Rating: Unrated 09/30/2013
This is one of my favorite recipes. It’s quick, robust, spicy and delicious. I also swap mussels out with clams or shrimp. No matter what shellfish, this recipe is a winner.
Rating: 5 stars 01/28/2013
We thought this was an excellent recipe and we eat a lot of mussels, prepared many ways. We didn’t find dried chorizo readily available, so we used the fresh, about 4 oz.. Decrease the amount of oil added to the pan and cook the chorizo along with the garlic/shallots, then added the tomatoes, wine. All the luscious flavors stick to the mussels and make an amazing sauce to dip into with toasted baguette.
Rating: 5 stars
All Reviews for Spicy Mussels and Chorizo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spicy Mussels and Chorizo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
