Ingredients
- 3 lbs of mussels
- 3-4 fresh chorizo sausages with the casings removed
- 6 cloves of garlic
- 3 medium onions
- 2 tbs Tomato paste
- 2 large ripe tomatoes
- 1.5 cups white wine
- Fresh parsley
Instructions
Start by sorting and cleaning your mussels, I put them in a large colander and rinse them well. Then I scrub them with a stiff brush, remove the beard (it helps the mussel hold on to rocks), throw away any damaged, dead or chipped mussels. Some people soak the mussels in water (with or without corn meal) to let them release any sand they are holding. I have done this many times and I have skipped it just as many times; I don’t know that I have tasted much difference. That being said I get my mussels from places like Whole Foods if you are lucky enough to getting them right from a fisherman or are collecting them on your own I would think releasing the sand may be more important.
Next set them aside and heat a small drizzle of olive oil in a large lidded pot. Once hot add the sausage and break it apart letting it brown until cooked through. Then add in the roughly chopped onion and garlic. And allow it to cook until the onion is getting tender.
Next deglaze the pot with the white wine; be sure to scrape and browned bits off the bottom of the pot. Then add the tomato paste mixing it until fully dissolved. Once the wine is boiling nicely add in the chopped tomato and then the mussels stirring gently a few times.
Cover the pot letting it cook for about 6-8 minutes or until the mussels open. Remove the pot from the heat and stir it one more time mixing all the nice broth through the mussels. Sprinkle lots of fresh parsley over the top, it’s lovely bright flavor is a nice addition to the pot.
Serve the mussels with a big loaf of crusty white bread and a glass of cool white wine. I am always sure that when I serve each person they get a nice amount of the both the wonderful broth as well as the tasty sausage with their mussels. Don’t forget a discard bowl for the table so everyone has a place to put their empty shells.
Source : allrecipes.com
