Mussels and Chorizo

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

About a month or so ago my family and I dined at Ma Maison in Millburn, NJ, where we ate mussels and frites with chorizo. I felt inspired by their classic dish and thought I’d try it out myself, but without the french fries.

What you’ll need:
4 lbs PEI mussels, washed and scrubbed
4 oz chorizo
8 campari tomatoes
6 cloves garlic
2 cups seafood stock
1 cup dry white wine
3 red chili peppers, chopped
4 tbsp olive oil

Directions:
Thinly slice the chorizo. Saute the chorizo in 1 tbsp olive oil until browned on both sides. Remove the chorizo and drain the oil.

In a large pot, saute the garlic and chili peppers in the remaining olive oil for approximately two minutes or until the garlic softens.

Chop the tomatoes and add them to the pot. Cook for five minutes before pouring in the wine. After two minutes, pour in the seafood stock and bring to a boil.

Add the chorizo and mussels. Cook until all of the mussels open. Once the mussels open it’s ready to serve. Discard any mussels that don’t open.

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