Mussels with Chorizo
Ingredients
1 lb of fresh mussels | ||
2 fresh Roma tomatoes | ||
1 tbs olive oil | ||
2 Chorizo sausages cut into thin strips | ||
1/2 tsp red pepper flakes | ||
2 cloves garlic, minced | ||
1 large shallot, minced | ||
1/4 cup dry white wine | ||
1/4 cup chicken or clam stock | ||
1/4 cup tomato sauce | ||
1 tbs fresh basil chopped, plus more for garnish | ||
kosher salt and fresh cracked black pepper to taste | ||
kosher salt and fresh cracked black pepper to taste |
Directions:
- Grill tomatoes over a gas flame until the skin blisters on all sides. Remove skin. When cool cut into large pieces.
- Heat oil in a sauce pan over medium heat. Add chorizo, red pepper flakes, garlic, shallots and grilled tomatoes and cook for 1 minute.
- Add mussels and toss for 1 minute.
- Deglaze pan with white wine.
- Add chicken or clam stock and tomato sauce. Cover and cook over medium high heat until the mussels open.
- Stir in 1 tbs basil. Taste for seasoning, then add salt and pepper.
- Transfer mussels to a bowl and pour broth over the top.
- Garnish with basil and bread slices.
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