Steamed Mussels with Spanish Chorizo

Name: Steamed Mussels with Spanish Chorizo
Yield: Yield: 8 Portions
Ingredients: Salt, as needed; Ground black pepper, as needed; 1 cup/48 g chopped parsley; ½ cup/24 g coarsely cut cilantro; 4 lb/1.81 kg mussels, scrubbed, debearded; 2 cups/480 mL dry white wine; 1 lb 8 oz/680 g diced tomatoes; 8 oz/227 g diced piquillo peppers; Crusty bread, such as baguette or ciabatta, as needed; Crusty bread, such as baguette or ciabatta, as needed; Crusty bread, such as baguette or ciabatta, as needed; 1 cup/240 mL extra-virgin olive oil; 8 oz/227 g small-dice Spanish chorizo; 2 tbsp/18 g minced garlic; 1 cup/128 g minced onions

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 oz/227 g small-dice Spanish chorizo
1 cup/240

Main course
Street Food

Method

In a rondeau or similar pot, render the chorizo in the olive oil over medium heat until slightly caramelized, about 2 minutes.
Add the onions and sweat gently over medium heat until tender, about 2 minutes. Add the garlic and continue to sweat until fragrant, about 30 seconds.
Add the mussels, white wine, tomatoes, and peppers, cover with a lid, and c