Mussels with Chorizo, Tomato, and Wine
This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husband's favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh so good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person for a dinner portion.
This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husband's favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh so good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person for a dinner portion.
- 3 garlic cloves minced
- 1/2 cup heavy cream
- 3/4 cup white wine
- 3 tablespoons unsalted butter
- french bread
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon fennel seed
- 1 shallot finely chopped
- 1 yellow onion finely chopped
- 8 ounces chorizo sausage casings removed & chopped
- 7 roma tomatoes peeled, seeded and chopped
- 2 tablespoons finely chopped fresh parsley leaves
- 4 lbs fresh mussels scrubbed & debearded
- Carbohydrate 158.274203092572 g
- Cholesterol 440.354548563933 mg
- Fat 96.1132614848251 g
- Fiber 10.4971670501691 g
- Protein 160.993084329143 g
- Saturated Fat 38.9457531741799 g
- Serving Size 1 1 -4 serving(s) (1767g)
- Sodium 5128.61263088848 mg
- Sugar 147.777036042403 g
- Trans Fat 11.072490484576 g
- Calories 2174 calories
Step-by-step
- In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Drain off all but 1 tablespoon of fat from the pan.
- Add butter and when melted, add the onions, shallot, fennel seeds, and pepper.
- Cook, stirring, until veggies are tender.
- Add the garlic and tomatoes, and cook, stirring, for 2 minutes.
- Add mussels to pan.
- Add the wine, 1/4 cup cream, and parsley, and bring to a boil.
- Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
- Remove mussels from pan to serving bowls.
- Discard any shells that do not open.
- In pan with juice, bring to a boil.
- Allow to boil for 3 minutes.
- Add sausage and cream.
- Bring to boil for 1 minute.
- Pour juice over mussels.
- Serve immediately with hot French bread for dipping.
A Taste of Holland: My Husband's Favorite Mussel Recipe
As a busy housewife here in the heart of Holland, finding time to cook delicious and satisfying meals for my family is a constant challenge. But, when the season rolls around, and the local mussels are at their plumpest and most flavorful, I know it's time to make my husband's absolute favorite dish: Mussels with Chorizo, Tomato, and Wine. This recipe isn't just a meal; it's a taste of home, a celebration of fresh, locally-sourced ingredients, and a testament to the simple joys of good food shared with loved ones.
The aroma alone is enough to transport you. The rich, savory scent of chorizo mingles with the briny freshness of the mussels, the sweetness of ripe tomatoes, and the subtle herbal notes of parsley. It's a symphony of flavors that dance on your palate, leaving you wanting more. And let me tell you, the sauce – oh, the sauce! It's so incredibly flavorful and rich that it's almost criminal to not soak every last drop up with crusty bread. In Holland, we have a saying "the proof is in the pudding," and let me tell you, this recipe proves everything right.
This recipe isn't just about the mussels themselves; it's about the entire experience. It's about gathering around the table with family, sharing stories, and enjoying the simple pleasure of a home-cooked meal. It's about the comforting warmth of the kitchen, the laughter and chatter that fill the air, and the feeling of togetherness that binds us all. It's the kind of meal that creates memories, and those, my friends, are far more valuable than any Michelin star.
The best part is that despite its luxurious taste, this dish is surprisingly easy to prepare. Even on a busy weeknight, it can be ready in under half an hour, which is an absolute game-changer for a busy mom like myself. And the best part? The cleanup is simple, so you don't have to spend your entire evening scrubbing pots and pans. The only hard part is resisting the urge to sneak extra bites while it's cooking!
Ingredient Spotlight: The Mussels
Here in Holland, we're incredibly fortunate to have access to some of the finest mussels in the world. Locally cultivated and incredibly fresh, these bivalves are the star of the show. However, if you can't find locally sourced mussels, ensure your chosen mussels are well-scrubbed and debearded. This ensures you have a truly enjoyable dining experience, without any unpleasant surprises!
The Chorizo: A Flavorful Kick
The chorizo adds a delightful smoky and spicy dimension that perfectly complements the delicate sweetness of the mussels and tomatoes. Its rich, bold flavor elevates the dish to another level. I prefer to remove the casings before chopping for easier incorporation into the sauce and for a more even distribution of flavor.
The Wine: A Touch of Elegance
The white wine is key to creating the luscious sauce that coats these delicious mussels. It adds a depth of flavor and a subtle acidity that balances the richness of the chorizo and cream. A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly, enhancing the overall taste.
Serving Suggestions:
We always serve this dish with plenty of crusty bread, which is perfect for soaking up the delicious, flavorful sauce. The rule of thumb in Holland is to have at least 1 kg of mussels per person for a main course, but this recipe is also perfect as a starter for four to six people. This recipe is truly versatile, it's simple to adapt and can be tailored to your taste.
Beyond the Recipe: A Celebration of Simple Pleasures
This isn't just about a recipe; it's about the simple pleasures of life. It's about the joy of creating something delicious for the people you love, the satisfaction of using fresh, high-quality ingredients, and the heartwarming feeling of sharing a meal together. It's about creating memories that last a lifetime, one delicious bite at a time. So, gather your ingredients, put on some music, and enjoy the process of making this unforgettable dish. The results will speak for themselves, and it's a recipe I highly recommend you try.
This Mussels with Chorizo, Tomato, and Wine recipe is more than just a meal; it's a cherished family tradition that embodies the heart of home-cooked goodness. It’s a dish that brings people together, fostering warmth, laughter, and memories that will last a lifetime. So, the next time you're looking for a flavorful and satisfying meal that's easy to make and even easier to enjoy, give this recipe a try. You won't regret it!
