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Mussels with Chorizo and Smoked Paprika

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10
prepare
5
cook
10
serves

INGREDIENTS

5 lb. fresh blue cultured mussels
2 tbsp. olive oil
100g dry-cured chorizo sausage, thinly sliced
2 clove garlic, minced
1 tsp. Spanish smoked paprika
1 tbsp. tomato paste
1⁄2 tsp. ground cumin
1 cup white wine
salt and pepper, to taste
juice and zest of 1 lemon
fresh cilantro, finely chopped

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water and set aside.
  2. 2
    Discard any mussel that does not close after being rinsed.
  3. 3
    Heat olive oil in a large pan over medium-high heat. Add chorizo and sauté until it starts to brown. Add garlic, paprika, tomato paste, sugar, chili flakes and cumin. Stir well and cook 2 minutes more.
  4. 4
    Add white wine, salt and pepper and lemon juice. Bring to a simmer, then add mussels. Cover and leave to steam for 5-7 minutes, until mussels open. Discard any mussels that do not open.
  5. 5
    Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Chef Lindsay Cameron Wilson

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preparation methods
Meals/Courses
cuisines European, Mexican, North & South American, Spanish & Portuguese
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