Ever since I first visited Brussels, I’ve loved steamed mussels and make them at home frequently. They are very easy and quick to prepare. I have about a dozen different steamed mussels recipes that I use and this is one of my favorites. It’s got a Moroccan flair with the use of spicy harissa paste and chorizo. Many markets carry harissa, but if you can’t find it you could substitute your favorite hot sauce or salsa.
3 Tbs butter
1 large shallot, thinly sliced
4 oz. Spanish chorizo, removed from casing and thinly sliced
3 cloves garlic, peeled and minced
1 Tbs harissa paste
1 tsp. dried red chili flakes
1/2 cup chicken broth
1/2 cup dry white wine
2-3 lbs. fresh black mussels, cleaned and debearded
1. In a Dutch oven or large stock pot, saute the minced shallot in the butter over medium heat, 3-4 minutes or until soft.
2. Add the chorizo and garlic to the pot and cook, stirring, about 2 minutes.
3. Turn the heat to high and add the harissa, red chili flakes, chicken broth and wine. Bring to a boil and stir to deglaze the pot.
4. Lower the heat back to medium and add the mussels to the pot. Cover the pot and allow the mussels to steam for 6-10 minutes or until the mussels open fully. Give them a stir once or twice to redistribute the mussels so they cook evenly.
5. Serve immediately, discarding any unopened mussels.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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