Farm-raised mussels are usually inexpensive and always delicious. This recipe, from “Vegetable Harvest,” by Patricia Wells, calls for Spanish-style chorizo, a hard, cured sausage somewhat similar to pepperoni.
“The afternoon I first sampled this dish, at La Chassagnette, a Camargue restaurant just outside of Arles, the waiter announced the dish as he placed it before us,” Wells writes. “What he said was moules au chorizo, but my dining companion heard moules Shapiro. In our house, this lively, bright, flavorful dish has gone by that name ever since. I love the sharp hit of fresh cilantro at the end.”
Mussels with chorizo and cilantro
Preparation time: 30 minutes
Cooking time: 13 minutes
Yield: 4 servings
2 pounds fresh mussels, cleaned, debearded, see note
2 onions, peeled, halved, thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 cup dry white wine
3 ounces thinly sliced cured chorizo sausage, cut into julienne strips
Freshly ground pepper
1 cup cilantro leaves, coarsely chopped
1. Scrub the mussels; rinse with several changes of water. Discard any mussels that remain open when pressed; set aside.
2. Combine the onions, oil and salt in a large saucepan, stirring to blend. Cover; cook over low heat until onions are softened but not brown, about 3 minutes. Uncover; add the wine. Raise heat to medium-high; heat to a boil. Cook until wine reduces by half, about 5 minutes. Add the mussels, cover. Cook just until the mussels open, about 5 minutes. (Do not overcook.) Discard any mussels that do not open. Transfer the mussels to a large bowl; add the chorizo.
3. Place a strainer over a bowl; line with several thicknesses of dampened cheesecloth. Carefully pour the cooking liquid into the strainer; transfer the liquid into the bowl with the mussels. Season with pepper to taste; top with cilantro.Note: Do not pull the small black beard that hangs from the mussels more than a few minutes in advance of cooking or they will die.
Nutrition information per serving:
318 calories, 51% of calories from fat, 18 g fat, 5 g saturated fat, 61 mg cholesterol, 13 g carbohydrates, 24 g protein, 838 mg sodium, 2 g fiber
