Smoky Spanish mussels

1

PREP TIME

10 min

TOTAL TIME

20 min

Makes

4 Servings

Smoky Spanish mussels


Ingredients

  • 1 tsp olive oil
  • 1 cured chorizo sausage , cut into small cubes, about 1 cup
  • 1 1/2 cups dry white wine
  • 2 kg mussels

Instructions

  • Heat a large pot over medium-high. Add oil, then chorizo. Cook chorizo until brown, 2 to 3 min.
  • Add wine and boil 1 min. Stir in mussels. Cook, covered, until mussels have opened, 8 to 10 min. Discard any closed mussels. Serve mussels and broth in warmed bowls.

Prep tip

Scrub mussels under cold running water. Remove any net-like little ‘beards.’ Before cooking, discard any mussels that are open. After cooking, if any mussels remain closed, discard those as well.

Nutrition (per serving)

  • Calories
  • 348,
  • Protein
  • 27 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 19 g,
  • Sodium
  • 744 mg.

Serve with a side of polenta fries.