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 leafs parsley
  • 1/2 cup dry white wine
  • Salt and pepper

Instructions:

It’s been quite sometime 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 mussels.  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 mussels and debeard them. This maybe 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 parseley.

2 bay leafs

Peel off the skin and slice the chorizos.

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 in 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 becomes translucent and make sure you avoid over cooking 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 a last step, you must add the parseley.

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

 

 

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 leafs parsley
  • ½ cup dry white wine
  • Black pepper
  • Salt
Instructions
  1. Put the mussels under running water and check on each mussels.
  2. Take a hard brush and scrub every mussels and debeard.
  3. Chop the shallots
  4. Chop the onions.
  5. Finely chop the garlic.
  6. Chop the parseley.
  7. Ready 2 bay leafs
  8. Slice the chorizos and peel off the skin.
  9. Put olive oil, chorizo and bay leafs in 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 becomes translucent.
  14. This might take 60 to 90 seconds.
  15. Now pour specified (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 parseley.
  21. SERVE.

13 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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