We love mussels. Living by the sea makes them as easy as buying milk or bread around here. We have had this one other time and it was about time we made it back around to it. Don't even try this without some crusty bread to dip in... you would
1) be wasting your time
2) be an idiot
This is pretty garlic-y and chorizo spicy, so don't plan on cozying up to anyone unless they've had some too. It's great and comes from the Dean and Deluca Cookbook (fine food purveyors of NYC). The broth left behind is fantastic.
If you can work it out, drink a good, spicy red Portuguese Duoro or Spanish Rioja along with this and it will bring it to a whole new level.
2 tablespoons olive oil
1 onion, medium, finely minced
6 garlic, coarsley chopped
1 pinch saffron , crumbled
¼ lb. chorizo picante, cut crosswise into thin slices
1 cup water
½ cup tomato puree, as in passata
1 pinch red pepper flakes
2 lb. mussels, debearded, scrubbed, rinsed
2 tablespoons coriander, (cilantro) chopped
Heat the olive oil in a large Dutch oven over moderately low heat until hot but not smoking. Add the onion, garlic and saffron, and cook 5 minutes, stirring until onion is softened but not browned. Stir in the chorizo and cook for another 2 minutes, stirring.
Add the water and tomato puree and bring to the boil. Add the red pepper flakes to taste. Add the mussels and cover the pot tightly. Cook over high heat, shaking the pot once or twice during the cooking to move the mussels around (or quickly stirring them around with a big spoon) for 4-5 minutes, or until the mussels have opened. (Discard any that have not opened.)
Spoon the mussel mixture into deep soup bowls, top with fresh chopped coriander (US=cilantro) and serve hot with crusty bread.
No comments:
Post a Comment