Chorizo mussels(moules) with white wine

Ingredients

  •  1 kg scrubbed and debearded mussels
  • 150 gm chorizo
  • 2 tbsp olive oil
  • 1/2 medium size onion
  • 1 french shallots
  • 4 garlic cloves
  • 2 bay leaf
  • 1 1/2 cup chicken stock
  • 3 tbsp flat leaf parsley
  • 1/2 cup dry white wine
  • Salt and pepper

Instructions:

It’s been quite some time I haven’t blogged, really. We have been moving so much lately because of my husband’s work and here I am still struggling to set up my kitchen. Anyway, This is life and here in this city of love, I see mussels/moules everywhere just like the famous French escargot. I am definitely going to blog on the escargot soon.

Put the mussels under running water and check on each mussel.  If you find any open ones, try to tap it few times and they might close which is good and if they don’t you definitely don’t want them and is good to discard. Take a hard brush and scrub every mussel and debeard them. This may be time consuming but as always it’s more than worth it.

Chop the shallots

Chop the onions. ( You can use only the onions or just shallots, I use both as my own preference. The taste may hardly differ)

Finely chop the garlic (ratio is provided in the ingredients section)

Chop the parsley.

2 bay leafs

Peel off the skin and slice the chorizo.

We are good with the preparation. Now the cooking process is simple, easy and super fast and that why I always love to cook sea food.

In a deep pan with lid (or an alternative to cover with). Put olive oil, chorizo, and bay leafs over medium-low heat and stir them for 2 to 3 minutes.

Next, add the chopped garlic and stir them for 30 seconds.

Turn the heat to medium-high.

Add shallots, onions, pepper, and salt. Cook till the onions become translucent and make sure you avoid overcooking them.

This might take 60 to 90 seconds.

Now put wine and deglaze the pan. Bring up to simmer.

After simmering for 2 minutes, add the chicken stock and bring up to simmer one more time.

Put the cleaned mussels/mouls in the pan and put the lid on.

Cook till the mussels are open. This will take around 5 – 6 minutes. As the last step, you must add the parsley.

You can now SERVE with a slice of Baguette just to have it the French way. It’s really good.

 

 

4.0 from 1 reviews
Chorizo mussels(moules) with white wine
Author: 
Recipe type: Main
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 kg scrubbed and debearded mussels
  • 150 gm chorizo
  • 2 tbsp olive oil
  • ½ medium size onion
  • 1 french shallots
  • 4 garlic cloves
  • 2 bay leaf
  • 1½ cup chicken stock
  • 3 tbsp flat leaf parsley
  • ½ cup dry white wine
  • Black pepper
  • Salt
Instructions
  1. Put the mussels under running water and check on each mussel.
  2. Take a hard brush and scrub every mussel and debeard.
  3. Chop the shallots
  4. Chop the onions.
  5. Finely chop the garlic.
  6. Chop the parsley.
  7. Ready 2 bay leafs
  8. Slice the chorizos and peel off the skin.
  9. Put olive oil, chorizo, and bay leafs over medium-low heat and stir them for 2 to 3 minutes.
  10. Add the chopped garlic and stir them for 30 seconds.
  11. Turn the heat to medium-high.
  12. Add shallots, onions, pepper, and salt.
  13. Cook till the onions become translucent.
  14. This might take 60 to 90 seconds.
  15. Now pour specified the (above) amount of wine and deglaze the pan.
  16. Bring up to simmer.
  17. After simmering for 2 minutes, add the chicken stock and bring up to simmer one more time.
  18. Put the cleaned mussels/mouls in the pan and cover the lid for 5 to 6 minutes until the mussels/mouls opens up.
  19. Cook till the mussels are open.
  20. Add the parsley.
  21. SERVE.

14 comments

    1. TY, will surely cook for you after march ☺☺

    1. Prajkta sure , Rohit wanna eat ?

    2. Rohit jz luvs wat u make.. Foodyyy rohit.. 😉

  1. Looks yummy. Havent tried them yet but would love to try

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