Spanish Mussels
Recipe Courtesy of April Stamm
Serves 4
3 Tablespoons unsalted butter, divided
2 Tablespoons shallots, finely chopped
1 lb Spanish chorizo sausage, sliced in 1/4 inch slices
1 cup roasted red peppers, roughly chopped
1 cup dry white wine
4 lb fresh mussels, cleaned and debearded
1/2 cup fresh parsley, chopped
1 loaf crusty bread
In a very large Dutch oven or stock pot with a lid, heat 1 Tablespoon of butter over medium low heat and sweat shallots until translucent. Raise the heat to medium high and add the sausage and roasted red pepper cook for 2 minutes. Add the wine, let cook for 30 seconds and add mussels. Cook covered for about 5 minutes, shaking the pot gently every minute or so, just until the mussels have opened. Be careful not to over cook. Remove and discard any mussels that didn’t open. Drop in remaining 2 Tablespoons of butter and parsley and stir gently to combine and melt butter. Serve with crusty bread for sopping up the sauce.
