Mussels with Spiced Chorizo

Maine Mussels with Spiced Chorizo Broth is a zesty, meaty take on steamed mussels, and it will fill your kitchen with a wonderful aroma of fragrant spices.

Recipe provided by

Ingredients

4 pounds Maine mussels, scrubbed, debearded, and patted dry (discard any that won’t close)Shop

1/2 cup canola oil
1 shallot, peeled
4 cloves garlic, peeled
1 tablespoon smoked sweet paprika
2 teaspoons ground coriander
2 teaspoons fennel seeds
3/4 cup white wine
Maine Sea Salt
3 tablespoons butter
4 ounces dried Spanish chorizo, thinly sliced
1 loaf crusty bread

Serves: 4, Main Course

Directions

In a blender, combine the canola oil, shallot, garlic, and spices. Purée until you have a fine paste with no lumps.

In a large pot, sauté the spice mixture over high heat. When it has changed color and the aroma is no longer strong with the smell of raw shallot, add the mussels and allow to sit without tossing.

After a few minutes, the mussels will begin to open. Add the wine and season with a good pinch of salt. Cover the pan and allow the mussels to steam open.

When the mussels have opened, uncover the pot and add the butter and chorizo. Reduce the heat to medium, cook until the butter is incorporated, then toss to coat the mussels in the sauce. Discard any mussels that haven’t opened by this point. Serve with the crusty bread.