Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Mussels with Red Pepper and Chorizo

Spicy sausage and paprika season a richly flavored one-bowl meal.

Coastal Living OCTOBER 2008

  • Yield: Makes 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped
  • 1 small red bell pepper, cut into thin, short strips
  • 1 small onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 pounds fresh mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges

Preparation

Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and sauté 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and sauté 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tender.

Increase heat to medium-high, and add mussels. Cover and cook 2 minutes or until mussels open. Discard any that do not open. Stir in cilantro. Spoon mussels, sauce, and vegetables into 4 shallow serving bowls. Serve immediately with lime wedges.

Pour: Citrusy whites pair well with spicy foods. For this dish, Edward Peterman of Domaine Select Wine Estates suggests Villa Sparina Gavi di Gavio.

advertisement

Go to full version of

Mussels with Red Pepper and Chorizo recipe

advertisement