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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 

Michael Schlow
July 2013

Gallery

© John Kernick

Recipe Summary

Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Suggested Pairing

Citrusy, slightly herbal Sauvignon Blanc.

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