Red Pepper Romesco Mussels
45 minutes | difficulty 3 out of 5 | Serves 4-6
2 lbs Mussels
¼ lb Chorizo Sausage Cut into Half Moons
½ Shallot Minced
3 Garlic Cloves Minced
3 Tbsp Fresh Italian Parsley Minced
1 Tbsp Fresh Thyme Minced
½ cup Dry White Wine
1 Tbsp Extra Virgin Olive Oil
3-4 Tbsp Havens Kitchen Red Pepper Romesco Sauce
Kosher Salt to Taste
Hot Iron Pantry Warm Seasoning Salt to Taste
Rinse mussels, remove any beards, discard any broken shells and any open mussels that do not slowly close after trying to force close. When you force close a mussel shell, it will spring back open. If the shell slowly starts to close on its own, the mussel is still alive.
Place a 6-qt Dutch oven or stock pot on medium heat. When heated, add the extra virgin olive oil. Add the chorizo sausage pieces and cook for 3-5 minutes to release some of the chorizo oil.
Add the garlic and shallots. Cook for 2 minutes or until the shallots are translucent, stirring frequently. Add the fresh thyme and white wine. Cook for 2 minutes to reduce the wine by 50%.
Add the fresh parsley and romesco sauce. Season with kosher salt and whatever other seasonings you desire. We used Hot Iron Pantry’s Warm Seasoning Salt.
Add the mussels. Stir everything together and cover to steam for approximately 8-10 minutes or until the mussels open.
Haven's Kitchen Sauces: https://havenskitchen.com/
Hot Iron Pantry: https://hotironpantry.com/
2 lbs Mussels
¼ lb Chorizo Sausage Cut into Half Moons
½ Shallot Minced
3 Garlic Cloves Minced
3 Tbsp Fresh Italian Parsley Minced
1 Tbsp Fresh Thyme Minced
½ cup Dry White Wine
1 Tbsp Extra Virgin Olive Oil
3-4 Tbsp Havens Kitchen Red Pepper Romesco Sauce
Kosher Salt to Taste
Hot Iron Pantry Warm Seasoning Salt to Taste
Rinse mussels, remove any beards, discard any broken shells and any open mussels that do not slowly close after trying to force close. When you force close a mussel shell, it will spring back open. If the shell slowly starts to close on its own, the mussel is still alive.
Place a 6-qt Dutch oven or stock pot on medium heat. When heated, add the extra virgin olive oil. Add the chorizo sausage pieces and cook for 3-5 minutes to release some of the chorizo oil.
Add the garlic and shallots. Cook for 2 minutes or until the shallots are translucent, stirring frequently. Add the fresh thyme and white wine. Cook for 2 minutes to reduce the wine by 50%.
Add the fresh parsley and romesco sauce. Season with kosher salt and whatever other seasonings you desire. We used Hot Iron Pantry’s Warm Seasoning Salt.
Add the mussels. Stir everything together and cover to steam for approximately 8-10 minutes or until the mussels open.
Haven's Kitchen Sauces: https://havenskitchen.com/
Hot Iron Pantry: https://hotironpantry.com/