Mussels with Chorizo and Tomato Broth
Servings: 2 people
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Ingredients
- 2 TBS extra virgin olive oil plus more for drizzling
- ½ lb Spanish chorizo 3/4" Sliced
- 3 cloves garlic roughly chopped
- 1 scallion whites & green halves separated and thin sliced
- 1 - 2 pequillo peppers sliced into thin strips
- 1 pt grape or cherry tomatoes halved
- 6 - 8 oz dry cava or prosecco
- fresh ground black pepper to taste
- 2 lbs mussels scrubbed, debeared, and dredged
- 2 TBS fresh parsley rough chopped
- 4 - 6 thick slices, baguette or country style bread toasted
Instructions
- Heat olive oil in a large, heavy pot over medium high heat
- Add chorizo and cook until it begins to brown and crisp, stirring occasionally. About 4 minutes
- Add garlic and scallion whites, stirring until fragrant. About 1 minute
- Add pequillo pepper and stir
- Add tomatoes and cava and bring to a simmer. Season with pepper
- Cook until reduced about three quarters, 6 - 8 minutes
- Add mussels. Cover and cook until mussels are open. 6 - 8 minutes
- Discard any mussels that don't open
- Scoop mussels into serving bowls, and cover with a large scoop of the chorizo and tomato broth
- Add a quick drizzle of olive oil, and top with parsley and scallion greens
- Serve with toasted baguette