Best 4 Spicy Mussels And Chorizo Recipes
**Aromatic and Flavorful: Spicy Mussels and Chorizo - A Culinary Journey to Mediterranean Delights**
Embark on a culinary adventure to the vibrant shores of the Mediterranean with our tantalizing Spicy Mussels and Chorizo recipe. This delectable dish harmonizes the bold flavors of succulent mussels, spicy chorizo, aromatic white wine, and a medley of herbs and spices. Immerse yourself in the delightful symphony of briny mussels, smoky chorizo, and a zesty tomato broth infused with garlic, shallots, and paprika. Dive into the delectable world of Mediterranean cuisine as we present this easy-to-follow recipe, along with variations to suit your taste preferences. Whether you prefer a classic preparation, a spicy kick, or a touch of creaminess, we've got you covered. Discover the secrets to cooking perfect mussels, the art of infusing flavors, and the versatility of this dish that can be enjoyed as an appetizer, main course, or even a delightful addition to your next tapas party. Unleash your inner chef and let the enticing aromas of Spicy Mussels and Chorizo fill your kitchen as you embark on this culinary voyage.
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- 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.
SPICY MUSSELS AND CHORIZO
Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- 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.
SPICY MUSSELS WITH CHORIZO AND WINE A'LA MELISSA D' ARABIAN
A favorite tasty, tasty Melissa d'Arabian dish. Taken from the show "The Best Thing I Ever Made" and the names says it all!
Provided by ForeverMama
Categories Mussels
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.
Nutrition Facts : Calories 717.2, Fat 47.7, SaturatedFat 21.8, Cholesterol 180, Sodium 1571.1, Carbohydrate 18.2, Fiber 0.6, Sugar 3.1, Protein 44.2
SPICY MUSSELS AND CHORIZO
Steps:
- 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.
Tips:
- Use fresh mussels. Fresh mussels have a briny, sweet flavor and a plump texture. Avoid mussels that are cracked or have open shells.
- Clean the mussels thoroughly. Scrub the mussels under cold running water to remove any dirt or grit. Remove the beards (the long, stringy things that hang out of the shells) by pulling them out with your fingers.
- Use a large pot. You'll need a large pot to cook the mussels in, as they will expand when they cook.
- Don't overcrowd the pot. If you overcrowd the pot, the mussels won't cook evenly. Cook the mussels in batches if necessary.
- Cook the mussels over high heat. This will help them to cook quickly and evenly.
- Don't overcook the mussels. Overcooked mussels will be tough and chewy. Cook them just until they open, which will take about 5-7 minutes.
- Serve the mussels immediately. Mussels are best served immediately after they are cooked. You can serve them with a variety of dipping sauces, such as aioli, mayonnaise, or melted butter.
Conclusion:
Spicy mussels and chorizo is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The mussels are cooked in a flavorful broth made with white wine, garlic, and chorizo. The dish is then finished with a sprinkle of parsley and served with crusty bread. This dish is sure to please everyone at your table.
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