Spanish Mussels with Chorizo and Tomato-Wine Sauce
8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1/2 tsp. Spanish smoked paprika
1/4 tsp. crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced
4 tomatoes, seeded and chopped
3/4 cup white wine
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley leaves
1 lb. fresh mussels, scrubbed (they do not have to be Spanish Mussels)
In a large pan, cook the sausage until brown over medium-high heat, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.
Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.
Add the wine, heavy cream and parsley. Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.
With a ladle, serve mussels with sausage and sauce into bowls. Discard any shells that have not opened.
Serve immediately with French bread for dipping in your Spanish Mussels
Part of our series of online recipes allowing you to experience some of your favourite holiday dishes at home. Leave your comments below if you have tried this recipe and wish to let others know. You may even have a few ideas of your own that will enhance the experience. We are always keen to hear our members experiences.