Steamed Mussels with Tomato Sauce and Chorizo
Quick Recipes Simple Recipes Spanish Fish and Seafood
Look how quickly I prepared dinner last night, having the tomato sauce ready and a husband who offered to clean the mussels (although he made it clear it was the first and last time he'd do it 😋).
Ingredients
1 bag mussels (about 800 g)
50 g chorizo
1/2 cup Spanish tomato sauce (sofrito)
1/4 teaspoon smoked paprika (pimentón de la Vera; optional)
20 ml dry white wine
1/4 bunch parsley
Servings: 2
How to prepare steamed mussels with tomato sauce and chorizo
- Clean the mussels thoroughly and remove the beards. Discard any open or broken mussels. Let drain for 10 minutes in a colander.
- In a large skillet (about 30 cm), add the chorizo cut into small cubes and fry over low heat without adding any fat. When the chorizo is crispy and has released some fat, deglaze with wine.
- After the wine has evaporated, turn the heat to medium and add the mussels. Cover the skillet and let the mussels steam for about 5 minutes. Shake the pan a few times during this time, or if you can't shake it, lift the lid and stir the mussels. After this time, the mussels should be open and you'll see liquid released by the mussels on the bottom of the pan. This liquid is salty, so you don't need to add salt to the dish. Discard any mussels that haven't opened.
- Make space in the center of the mussels and pour in the tomato sauce mixed with paprika and chopped parsley. Stir quickly for 2 minutes. Mix so that the mussels get coated with sauce.
- Serve on a platter or directly from the pan, with fresh bread.
Cleaned mussels
Frying the chorizo
Adding tomato sauce and herbs
Steamed Mussels with Tomato Sauce and Chorizo
