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Shelly17

Mussels with Red Pepper and Chorizo

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Rate this recipe 5/5 (4 Votes)

Ingredients

  • 2 tablespoons olive oil
  • 1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped
  • 1 small red bell pepper, cut into thin, short strips
  • 1 small onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 pounds fresh mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges

Details

Adapted from myrecipes.com

Preparation

Step 1

Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and sauté 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and sauté 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tender.

Increase heat to medium-high, and add mussels. Cover and cook 2 minutes or until mussels open. Discard any that do not open. Stir in cilantro. Spoon mussels, sauce, and vegetables into 4 shallow serving bowls. Serve immediately with lime wedges.

Pour: Citrusy whites pair well with spicy foods. For this dish, Edward Peterman of Domaine Select Wine Estates suggests Villa Sparina Gavi di Gavio.

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