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Thursday, June 30, 2011

Mussels, Shrimp, and Chorizo in Garlic, White Wine, and Butter Sauce

Recipe for Mussels, Shrimp, and Chorizo in Garlic, White Wine, and Butter Sauce

I think if you love to cook and have been doing it for a while, you develop an instinct for how food should be prepared, even if it's a food you don't really like. Case in point, I'm not a fan of custardy deserts; however, I can bake what I've been told is a right tasty pumpkin pie. Mussels is another one of those foods that I don't care for.  I've tried to like them, I really have, like three or four times in different preparations, but I'm simply not fond of the texture of mussels. However, I absolutely love the flavor of the broth you get when you prepare them, and my beloved hubby does indeed like mussels. So this recipe is for both of us. It has mussels, a very rich-flavored broth, and shrimp for the non-mussel-lover.

As with most of my recipes the proportions are merely guidelines.  Adjust the amounts to your taste.


Olive oil to coat the skillet
Spanish chorizo, 6 to 10 ounces (we like Goya brand), halved or quartered lengthwise, and sliced
1/2 cup butter (1 stick)
1 small red onion, diced
1 bell pepper, diced
1/2 bulb fennel, white part, diced (you could also use some of the green fronds for garnish)
2 tablespoons smoked paprika
1 large or 2 small tomatoes, diced
Bulbs of 1 head of garlic, minced
1/2 of a .750 ml. bottle white wine, such as Pinot Grigio
20 mussels, cleaned (discard any that are open and don't close when you tap on them)
10 shrimp, peeled except for tail, and deveined

Heat skillet on medium-low.  Add enough olive oil to coat the skillet.  Add the chorizo and cook gently, stirring frequently, to let the chorizo release some of its fat and red color.

Increase the heat to medium, add the butter, and stir until melted.

Add the onion and bell pepper and stir until translucent.

Add the fennel and smoked paprika and cook for a few minutes.

Add the tomato.

Add the garlic and cook, continuing to stir frequently, for several minutes.

 Add the wine.

Bring to a simmer and reduce by about half.

 Add the shrimp and mussels.

Reduce the heat to medium-low, cover with a lid, and let the seafood simmer/steam for 5 minutes.  Remove the lid and check for doneness.  If the mussels are open and the shrimp is pink, it's done; if not, replace the lid and let it continue to simmer/steam for up to 5 more minutes.  Discard any mussels that don't open.

Serve with plenty of crusty bread to sop up the juices.

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