From Atlantic Seafood: Recipes from Chef Michael Howell
Hands on time: 5 minutes
Cooking time: 10 minutes
¼ cup extra virgin olive oil
1 cup spicy chorizo sausages, chopped (Note: Chef Michael uses 2 links of fresh. Next time I think I’ll try the cured/smoked variety, just for a different experience)
4 cloves garlic, minced (more to taste)
½ tsp chili pepper flakes
2 shallots, minced
½ tsp paprika (For that Spanish flavor, I used smoked paprika)
3 lb/1.3 kg mussels (the fresher the better)
1 cup dry sherry (it was a bit strong for me, next time I’ll use ¾ cup and some water)
Salt and pepper to taste
1 cup chopped Italian/flat leaf parsley, stems removed
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.
2. Heat a large pot or Dutch oven (with a cover) that is large enough to hold all the mussels and that you can toss once during the cooking) over medium heat. Add the chorizo with half the olive oil and cook 2-3 minutes or until the pieces are cooked through and start to brown. Add the garlic, chili pepper flakes, shallots and paprika. Toss and continue to cook for a minute or so.
3. Add the mussels and toss to coat. Add the sherry, salt and pepper and cover. Turn the heat to high and steam for 5-7 minutes. Shake the pot every minute or so. The mussels are ready when all the shells have opened and smell sweet and salty at the same time. Discard any mussels that haven’t opened.
4. Add the remaining olive oil and parsley, give it a thorough toss and serve.