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Spanish Style Mussels with Chorizo
Sherry and spicy chorizo give these mussels a bit of Spanish flair.
Active Time: 15 minutes Total Time: 55 minutes
Makes 4 servings
6 ounces smoked chorizo (2 links), sliced into ¼-inch rounds
1 onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 teaspoons olive oil
¼ cup sherry
1 pound mussels, scrubbed and de-bearded
1. Combine the chorizo, onion, garlic, and olive oil in a small bowl. Evenly
spread ingredients on the baking pan and put in the oven with the rack in
the lower rack position. Set to Bake Steam at 450°F for 20 minutes.
2. Remove the pan from the oven and carefully adjust the oven rack to the
middle position. Stir in the sherry with a wooden spoon to deglaze the pan
and add the mussels in an even layer. Return the pan to the oven and set
to Steam at 210°F for 20 minutes until mussels have fully opened. Start
checking the mussels at 15 minutes. Discard any mussels that have not
opened.
3. Serve immediately.
Nutritional information per serving:
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Chermoula Shrimp
A North African–style pesto, this is a perfect accompaniment for most seafood,
especially shrimp and salmon, but is also delicious tossed with
steamed or roasted potatoes.
Active Time: 20 minutes Total Time: 30 minutes
Makes about 4 servings
Chermoula:
¾ cup fresh cilantro, stems discarded
½ cup fresh parsley, stems discarded
2 garlic cloves, peeled
½ teaspoon grated lemon zest
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
pinch cayenne
2 tablespoons fresh lemon juice
2 to 4 tablespoons extra virgin olive oil
Shrimp:
1 pound large shrimp, peeled and deveined
1 teaspoon olive oil
pinch kosher salt
pinch freshly ground black pepper
1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper,
or a food processor fitted with the metal chopping blade. Pulse until roughly
chopped, about 8 to 10 times, scraping as needed. While continuously
processing, gradually add the oil through the hole in the top of the lid,