Spanish Mussels with Chorizo and Cava
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 pounds mussels
1 tablespoon butter
1 tablespoon olive oil
2 leeks, white part only
2 cloves garlic
8 ounces raw chorizo sausage
1 bay leaf
1/2 bottle cava, or other sparkling wine
salt and pepper
1/2 bunch flat leaf parsley
French bread
Directions:
Place mussels in a colander and rinse under cold water. Discard any mussels that are already open. Pick off any noticeable hair-like "beards".
Meanwhile heat butter and oil in a large pot or Dutch oven over medium heat. Cut leeks lengthwise almost through to the root. Rinse under cold water spreading leaves to remove all dirt. Cut the rest of the way through root and slice in 1/4 inch half circles. Peel garlic and thinly slice lengthwise.
Add garlic and leeks to butter and oil. Sweat along for about five minutes until leeks soften. If necessary, remove sausage from casing and add to leeks. Raise heat to medium high and saute breaking up sausage with a spoon until cooked through.
Add cleaned mussels, bay leaf, and cava to pot along with a couple cracks of black pepper and just a pinch of salt (mussels are naturally very salty). Stir gently a couple of times to mix ingredients. Turn heat to high, cover with a lid and let steam. Rinse parsley and roughly chop.
After two or three minutes remove lid and give mussels another stir or two. Return lid and continue to steam until almost all mussels are open.
To serve, ladle mussels into individual bowls along with some broth and chopped parsley. Serve with bread and a large communal bowl for discarding empty mussel shells.
Recipe Location: https://www.cdkitchen.com/recipes/recs/652/Spanish-Mussels-with-Chorizo-a92971.shtml
Recipe ID: 63844
Nutrition:
per serving: 719 calories, 36g fat, 25g carbohydrates, 69g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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