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.
