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Mussels in a Garlic, Chorizo & Sherry Sauce

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Mussels in a Garlic, White Wine & Tomato Sauce
Mussels in a Garlic, White Wine & Tomato Sauce
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Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic sliced or crushed
  • 1/4 lb Chorizo (not in casing)
  • 1/4 cup poblano peppers chopped
  • 2-3 large beefsteak or Roma tomatoes cut into chunks
  • 1 tbsp Mexican seasoning equal mix of cumin, oregano, paprika, chili powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 1/2 cups Sherry wine
  • 1-2 tbsp butter
  • 1-2 lb live mussels cleaned and debearded
Servings:
Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic sliced or crushed
  • 1/4 lb Chorizo (not in casing)
  • 1/4 cup poblano peppers chopped
  • 2-3 large beefsteak or Roma tomatoes cut into chunks
  • 1 tbsp Mexican seasoning equal mix of cumin, oregano, paprika, chili powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 1/2 cups Sherry wine
  • 1-2 tbsp butter
  • 1-2 lb live mussels cleaned and debearded
Servings:
Instructions
  1. In a large, coverable pot or pan, heat the olive oil on medium heat.
  2. Sautee the garlic in the olive oil for about 1-2 minutes until it becomes golden brown. Then add the chorizo, tomatoes and poblano peppers and saute for an additional 5 minutes or so until the tomatoes become wilted and stewed. Then gently smush the tomatoes with the back of a wooden spoon to release their moisture.
  3. Add Mexican seasoning, oregano, salt sherry wine, and butter. Then stir and bring to a simmer. Taste and add salt as needed.
  4. Place the mussels into the pan (discard any open mussels that don't closed when tapped-see below note), stir the mussels into the broth and then cover the pan tightly, lower heat to medium low and let steam for 5-6 minutes.
  5. Check mussels and only eat those that are open. If any are closed, let steam another 2-3 minutes to see if they open. If they don't discard them.
  6. Serve with the sauce.
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