I love dishes like this in winter – hearty, spicy, full of flavor. Fresh mussels with flavorful chorizo and a creamy wine-shellfish broth. The great part, it’s easy to cook, less than 40 minutes. Add a baguette to dip the broth, and you have a great winter dinner. This also gave me a chance to use my new dutch oven. I hope you like it.
2 pounds mussels (I got mine from Crosby’s Crabs)
1 medium yellow onion, diced
3 tablespoons butter
1 leek sliced thin
3 cloves garlic, minced
8 ounces chorizo sausage
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon basil
1 cup white wine
1 cup clam juice
3 pounds cleaned mussels
1/2 cup cream
1 loaf baguette 🥖
In a dutch oven on medium heat, add butter and onions; cook for 5 minutes.
Add garlic and cook for 1 minute.
Add chorizo and cook until sausage in no longer raw.
Add wine and clam juice.
Add basil, red pepper, paprika and cream.
Turn heat to high and add mussels and cover.
In 3-4 minutes the mussels should open and the dish is done.
Serve with a baguette 🥖