From Relaxed Cooking with Curtis Stone
Prep time: 10 minutes
Cooking time: 15 minutes
1lb/450g Spanish chorizo (I used the smoked kind you find in deli sections), thinly sliced in rounds
4 shallots, finely chopped
2 large garlic cloves, finely chopped
4lb/1½ kg mussels, scrubbed & debearded (I don’t have to do this when I get local Indian Point Mussels)
1 cup dry white wine
3 tbsp fresh cilantro, finely chopped and a little more for garnish
6 tbsp butter, cut into pieces (DO NOT SKIP – it makes the sauce so rich and creamy)
1 baguette for sopping up all that delicious juice
1. Place a large wide pot (I use my big Dutch oven) over medium heat. Add the chorizo and sauté for about 8 minutes or until golden brown. Add the shallots & garlic and sauté for another 2 minutes – don’t let the garlic burn – just until fragrant.
2. Add the mussels and toss to coat, quickly add the wine and cover. Cook over medium high heat for about 3-4 minutes or until the mussels begin to open. Discard any that don’t open. Add the 3 tbsp cilantro and toss to combine.
3. Using a slotted spoon, transfer the mussels & chorizo to a large serving bowl and cover to keep warm.
4. Boil the juices remaining in the pot for 1-2 minutes and whisk in the butter. Pour the sauce over the mussels and sprinkle a little more cilantro over all and serve with a baguette.
Don’t forget to have a large bowl for the empty shells and enjoy!