F&W Best New Chef 1996 Michael Schlow adds white beans and smoky chorizo to mussels for a hearty, substantial meal.
Slideshow:Recipes for Mussels
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
2 ounces dried chorizo, diced
10 cherry tomatoes, halved
Pinch of crushed red pepper
Ground black pepper
One 15-ounce can cannellini beans, drained
2 pounds mussels, scrubbed and debearded
Chopped parsley and grilled bread, for serving
How to Make It
In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the cannellini beans, mussels and 1/2 cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don’t open. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.
Citrusy, slightly herbal Sauvignon Blanc.
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