EATS // Chorizo Tomato Mussels Recipe

One of the questions that really plagues me at night is why in god’s name don’t we have a Flex Mussels in the West Coast. My-Linh took me to this gem of a seafood joint when I last visited her in New York, and I’ve longed to go back. For those who love mussels, Flex Mussels has a huge assortment of different mussels cooked in inventive broths like chipotle adobo or curry coconut. Of course, I also love the quaint, rustic decor and how everything comes out in its own little bucket, as if you cooked it yourself. Give me a few pots of mussels, a dark stout, sit me outside to dine under the twinkle lights and I’m a happy camper.

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I also just got the latest edition of Bon Appetit in the mail, where they featured a spicy red mussel recipe. I was convinced. I must try making it for myself. And now I am a convert. Although it may seem daunting (at least it did to me), mussels are ridiculously easy to make. I riffed off the Bon Appetit’s recipe and make smoked chorizo tomato mussels. It only took 30 minutes or so, and is perfect for your next summer soiree or cookout. Enjoy!

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STEAMED CHORIZO TOMATO MUSSELS RECIPE

Ingredients:

  • 3 lbs mussels, washed and debearded
  • 3 oz chorizo
  • 1 yellow onion or 3 shallots
  • 1 pint cherry tomatos, halved
  • 1 cup dry white wine
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil + a little more
  • 1 tsp fennel seeds, crushed
  • 1 tbsp fresh chopped parsley
  • salt and pepper to taste

1. In a small pan, cook onions until they’re softened. Set aside.

2. Heat the olive oil over a dutch oven or heavy pot, over medium heat and add the chorizo. When the chorizo browns and crisps, add the garlic and fennel seeds and stir for about 1 minute, until fragrant.

3. Add tomatoes and wine and bring to a simmer. Add salt and pepper to taste and simmer until it’s reduced by three-quarters, which takes about 6-8 minutes.

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4. Add the cooked onions and mussels, stirring occasionally. It will be done when the mussels are open, which takes about 6-8 minutes. Mussels that don’t open should be discarded. Top with parsley and enjoy with thick toast.

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