Spicy Mussels With Chorizo And Wine
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
38
Sweetness
52
Sourness
34
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 medium
Onion (chopped)3 tbsps
Butter3 cloves
Garlic (minced)1 tbsp
Harissa1 tsp
Red Pepper Flake3 cup
White Wine1.5 cups
Chicken Stock1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper
3
In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes
4
Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes
5
Add the harissa and red pepper flakes, and then turn up the heat to high
6
Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute
7
Lower the heat to medium, add the chicken stock and bring to a simmer
8
Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes
9
Add the cream and stir
10
Serve immediately with plenty of sliced French bread for dipping