Chorizo and Tomato Steamed Mussels
These flavor packed Chorizo and Tomato Steamed Mussels are a delicious one pot dinner that comes together in less than 30 minutes!
Equipment
- Dutch oven or large pot with lid
- Cutting board and sharp knife
- Garlic press
Ingredients
- 1 tablespoon olive oil
- 4 oz Spanish chorizo, diced into small pieces
- 1 large shallot, finely diced
- 3 cloves garlic, crushed
- 1 pint cherry tomatoes, halved lengthwise
- pinch of red pepper flakes
- 1 cup dry white wine
- 2 lb cleaned fresh mussels
- salt & pepper
For serving
- fresh parsley, chopped optional
- warm crusty bread optional
Instructions
- Begin by preparing your ingredients. Rinse the mussels in cold water and set aside. Dice the chorizo and shallot and crush the garlic.
- Heat 1 tablespoon of olive oil over medium high heat. Add in diced chorizo and cook for about 1 minutes. Add in shallot and garlic and cook another 2 minutes until softened. Then add in halved tomatoes, a pinch of salt and a pinch of red pepper flakes and cook for 3-4 minutes.
- Deglaze the pan with 1 cup of white wine the pour in the fresh mussels. Stir together and bring to a boil. Then place the lid on the pot and cook over medium heat for about 5-6 minutes until the mussels have opened. (Discard any unopened mussels.)
- Top with fresh parsley and serve with warm crusty bread. Enjoy!
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