What’s Cookin: Steamed Maine mussels

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

  • 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

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.