Me and some of my girlfriends try and get together every Monday night for some good food, and more importantly, some trashy TV. One of our favorite series right now, The Bachelor, has been on hiatus for longer than usual. But don’t you worry, we’ve still been eating.
We alternate cooking on Mondays, so on my turn this past week I made Spicy Chorizo Mussels. While mussels are little bit out of my comfort zone, I’m always down for anything Pescetarian/Mediterranean.
Very impressive and easy to make I recommend this dish to anyone who’s looking for any nice night in. PLUS it was great as leftovers the next day when Sam and I added it to some linguine!
SPICY CHORIZO MUSSELS
1 medium onion
3 tablespoons butter
3 cloves garlic
8 ounces fresh chorizo, removed from casing
1 tablespoon red chili sauce
3/4 cup white wine
1 1/2 cups chicken stock
2 to 3 pounds fresh mussels, scrubbed and debearded
1/2 cup heavy cream
In a large saucepan, cook chopped onions in the butter over medium heat until soft. Add the garlic and chorizo to the onions and cook for about five minutes. Add the red chili sauce and turn up the heat to high.
Once fragrant, deglaze the pan with white wine, bring to bubble for a minute. Lower the heat to medium, add the chicken stock and simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir.
Serve immediately with bread for dipping.