Mussels with fried chorizo

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The best part about eating mussels is probably dunking some crispy bread into the lovely mussel stock.. just simply nothing beats mussels and bread on a late summer evening. Okay, we’re not exactly even close to summer yet. But hey, a girl can dream by throwing together  this scrumptious dish. The one and only Chef John from inspired us to do so, and we hope we can inspire you to do the same. And we know what you’re thinking.. pay day is still so far away and ain’t nobody got money for such a fancy schmancy dish. But with some lucky deals at your grocery store, this dish really doesn’t have to cost a fortune! In fact, with a couple smart purchases.. we managed to make this complete dish for 3.50 euros per person!

Ingredients for two 
○ 1kg mussels ○ 250g dried chorizo ○ 1 onion ○ 1 leek ○ 1 large carrot ○ 1 bottle of white wine ○ 1 baguette ○ 3 cloves of garlic ○ olive oil ○ salt and pepper to taste ○ herbs of choice

Making the mussels
Finely chop the onion, leek, carrot and two cloves of garlic. Fry these ingredients in a large soup pan with the desired herbs. We added a good shake of paprika powder, oregano, basil and a little sprinkle of cayenne. Chop the chorizo and fry this in the same pan. After a couple minutes, add about a bottle of white wine to the pan. Add about 1-2 cups of water to make sure that the mussels will be covered in liquid completely. Once it comes to a boil, throw in the mussels and boil these for about 8-12 minutes, until all mussels have opened. All the flavors and fat that come from the chorizo, combined with the wine and herbs is just heaven on earth!! In the mean time, we sliced our bread, rubbed some garlic on it, drizzled it with olive oil and popped it in the oven for just a few minutes. Prepping your baguette in this way, just optimizes the mussel-stock dipping experience.

This was a life-changing dish. We know, it sounds a little dramatic.. but we’re for real. The stock that came from these mussels was just absolutely insane! We spent the entire meal going woaaaahh (no joke). We were so enthusiastic about these mussels, and particularly the flavorful stock that came from them, that we actually froze the stock so we could use it for another dish. Stay tuned to find out what we made with it 😉


Cheese and Chinese


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