Spicy Mussels and Chorizo

  • Prep:
  • Total Time:
  • Servings: 4
Spicy Mussels and Chorizo

Photography: John Kernick

Source: Martha Stewart Living, November 2006

Ingredients

  • 3 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups dry white wine
  • 3 cups canned crushed tomatoes with juice
  • 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  • 1 teaspoon coarse salt teaspoon coarse salt
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Directions

  1. Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

  2. Add mussels. Cover, and continue to cook, shaking pot occasionally.

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