Spicy Mussels with Chorizo and Wine

Spicy Mussels with Chorizo and Wine might be a good recipe to expand your hor d'oeuvre repertoire. For $2.29 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 36g of fat, and a total of 502 calories. This recipe serves 5. This recipe from Foodnetwork has 16 fans. A mixture of red pepper flakes, chicken stock, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a pretty good spoonacular score of 75%. Similar recipes include Grilled Mussels With Red Wine and Chorizo, Spanish Mussels with Chorizo and Tomato-Wine Sauce, and Spicy Mussels And Chorizo.

Servings: 5

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

 

Step by step:

1. Watch how to make this recipe.

2. Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

3. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes.

4. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes.

5. Add the harissa and red pepper flakes, and then turn up the heat to high.

6. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer.

7. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes.

8. Add the cream and stir.

9. Serve immediately with plenty of sliced French bread for dipping.

Nutrition Information:

covered percent of daily need