Fideos With Mussels
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil280 g
Fideo1.333333 cups
Onion (chopped 1 large)2 tsps
Garlic (minced)1 tsp
Salt1 cup
White Wine (dry)5 cups
Fish Stock (white)Directions:
1
Heat 1/4 cup oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes
2
Transfer pasta with a slotted spoon to a bowl
3
Add 2/3 cup onion and 1 teaspoon garlic to oil remaining in pot and cook, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, 1/2 teaspoon salt, and sugar
4
Increase heat to moderately high and simmer, stirring frequently, until tomatoes have broken down into a very thick paste, about 25 minutes
5
While sofrito simmers, cook chorizo, bay leaf, and remaining 2/3 cup onion and 1 teaspoon garlic in remaining 2 tablespoons oil in an 8-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 4 to 5 minutes
6
Add wine and bring to a boil, then boil 5 minutes
7
Add stock and remaining 1/2 teaspoon salt and return to a boil, then add mussels
8
Cook, tightly covered, over moderate heat, until mussels open wide, 3 to 6 minutes
9
(Discard any mussels that remain unopened after 6 minutes
10
) Transfer mussels with a slotted spoon to a bowl
11
Discard bay leaf
12
Add mussel-cooking liquid and browned fideos to sofrito and boil, uncovered, stirring frequently, until pasta is tender and has absorbed most of liquid, 12 to 15 minutes
13
Add mussels and 1 tablespoon parsley and cook, tossing, until mussels are heated through, 1 to 2 minutes
14
Serve sprinkled with remaining tablespoon parsley
15
Heat 1/4 cup oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes
16
Transfer pasta with a slotted spoon to a bowl
17
Add 2/3 cup onion and 1 teaspoon garlic to oil remaining in pot and cook, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, 1/2 teaspoon salt, and sugar
18
Increase heat to moderately high and simmer, stirring frequently, until tomatoes have broken down into a very thick paste, about 25 minutes
19
While sofrito simmers, cook chorizo, bay leaf, and remaining 2/3 cup onion and 1 teaspoon garlic in remaining 2 tablespoons oil in an 8-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 4 to 5 minutes
20
Add wine and bring to a boil, then boil 5 minutes
21
Add stock and remaining 1/2 teaspoon salt and return to a boil, then add mussels
22
Cook, tightly covered, over moderate heat, until mussels open wide, 3 to 6 minutes
23
(Discard any mussels that remain unopened after 6 minutes
24
) Transfer mussels with a slotted spoon to a bowl
25
Discard bay leaf
26
Add mussel-cooking liquid and browned fideos to sofrito and boil, uncovered, stirring frequently, until pasta is tender and has absorbed most of liquid, 12 to 15 minutes
27
Add mussels and 1 tablespoon parsley and cook, tossing, until mussels are heated through, 1 to 2 minutes
28
Serve sprinkled with remaining tablespoon parsley
29
*Available at some supermarkets and tienda
30
Com (888-472-1022)
31
*Available at some supermarkets and tienda
32
Com (888-472-1022)