INGREDIENTS
MUSSELS
- 1/2cup dry sherry
- a pinch of saffron
- 1/2teaspoon crushed red pepper
- 1tablespoon olive oil (I like Spanish olive oil)
- 1teaspoon garlic (minced)
- 1shallot (finely chopped)
- 2ounces Spanish chorizo 1/4″ dice*
- 4cups seafood broth/stock*
- 1teaspoon smoked paprika (hot or mild)
- 1bay leaf
- 2 1/2 to 3pounds fresh mussels (see notes)
- parsley to garnish
TOASTED BAGUETTE
- baguette(see notes)
- olive oil
- hard cheese(see notes)
INSTRUCTIONS
SPANISH MUSSELS WITH CHORIZO AND SAFFRON BROTH
- Warm the sherry (30 seconds in the microwave works), and add the pinch of saffron.
- To a dutch oven or deep pot with a lid over medium-high heat, add a drizzle of olive oil, the garlic, shallot, and crushed red pepper.
- When the shallot and garlic are fragrant (not browned), add the diced chorizo. Saute until the chorizo begins to give up some color, and shallot is transparent – about 5 minutes total.
- Add the broth/stock, saffron infused sherry, smoked paprika, and bay leaf. Lower heat and simmer while you prepare the baguette.
- Just prior to serving, add the mussels to the pot, cover, and cook 2 to 3 minutes (until the mussels are open). Ladle the broth over the mussels to let the shells catch a bit of the goodness, then ladle into shallow bowls.
- Garnish with chopped parsley and toasted baguette.
TOASTED BAGUETTE
- Preheat broiler. Slice baguette 1/2 to 3/4 inches thick. Arrange on a baking sheet. Brush with olive oil.
- Place under broiler. Broil until baguette begins to brown. Remove from the oven.
- Using a vegetable peeler, add 1 or 2 thin slices of cheese to each slice. Return to the broiler until cheese is melted.
- Top each bowl of mussels with 1 or 2 slices of toasted baguette.
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