There’s no place like New England for fresh seafood! You can make your steamed Maine mussels stand out with a twist using this recipe.
Steamed Maine Black Mussels with Chorizo (serves four people)
Eric Brennan, Post 390
Ingredients:
- 2-3 lbs Mussels, cleaned and debearded
- ¼ cup extra virgin olive oil
- ½ lg Spanish onion, small diced
- 4 cloves garlic, smashed
- 1-2 links cooked chorizo, thinly sliced
- Pinch saffron (optional)
- ¼ cup scallions, sliced
- ¼ bunch cilantro, chopped
- ¼ bunch Italian parsley
- ½ lemon, zested
- 1 cup fresh tomato sauce (or pureed canned fire roasted tomatoes)
- 1 cup white wine (preferably off dry)
- Fresh ground black pepper
Method:
In a large pot, sauté onions, garlic and saffron in olive oil. Add wine and reduce by half. Add chorizo, lemon zest and tomato, bring to a simmer. Increase heat, add mussels, stir and cover. Steam until mussels have opened. Remove mussels to a serving bowl. Add cilantro, scallions and parsley to sauce, finish w/ black pepper and ladle over mussels. Serve with crusty French bread.