July 30, 2018
Mussels in a Garlic, Chorizo & Sherry Sauce
Mussels in a Garlic, White Wine & Tomato Sauce
- 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
- In a large, coverable pot or pan, heat the olive oil on medium heat.
- 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.
- Add Mexican seasoning, oregano, salt sherry wine, and butter. Then stir and bring to a simmer. Taste and add salt as needed.
- 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.
- 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.
- Serve with the sauce.
Mussels should be alive when you cook them. Mussels that are open and do not close when tapped upon, are typically dead and should be discarded before cooking. Likewise, only eat those mussels that are open after cooking. Discard any closed mussels after cooking. Mussels should also be rinsed and "debearded" before cooking.
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