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Mussels & Chorizo

Mussels and chorizo

I made this several weeks ago but haven’t had time to note what I did. Mussels are such an easy weekday meal. All I need to do is stop at the seafood market for a few pounds of mussels and the corner market for a crusty loaf of bread. Cleaning them can take a little bit of time if you buy them fresh from the fisherman, but if the mussels are already cleaned, dinner takes less than 15 minutes!

Mussels & Chorizo

  • 3-4 lbs of mussels, cleaned & debearded
  • 1/2 lb chorizo, removed from casings
  • 1/2 cup sake or dry white wine
  • handful of parsley or cilantro, chopped
  • 1/2 lime
  • crusty loaf of bread for sopping up the broth
  1. In a hot pot, brown the chorizo
  2. Add the mussels, sake and half of the parsley/cilantro
  3. Turn heat to medium and cover pot until mussels open and release their juices, about 5-7 minutes.
  4. Sprinkle remainder of cilantro, give a squeeze of lime and serve in large bowls with a side of crusty bread.

Mussels and chorizo

Mussels and chorizo

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