- 1 kg mussels
- 2 tbsps olive oil
- 2 tbsps butter
- 2 cloves garlic, bruised
- 2 shallots, minced
- 6–8 sprigs fresh thyme
- 200 ml cream
- 50 ml white wine
- handful freshly chopped parsley
- 2 tbsps chopped tomatoes, (canned or fresh)
- 100 g spanish chorizo, hard but tender
ingredients
directions
1. Put butter and oil in a stock pot. Bring to medium heat. Once butter is melted, add shallots and stir. Cook for one minute, then add garlic, thyme, and chorizo. Adjust heat to low so that garlic doesn't brown while chorizo releases flavor into the oil without frying; infuse oil for a minute or two. |
2. Deglaze with wine, then reduce for a few minutes until it's almost all gone. Add tomatoes and let it come back to temperature. Add cream and stir. Once it's returned to a simmer, reduce to desired consistency (if at all). Pour in mussels and stir, then cover. Raise heat to medium/medium-high and cook for 5–6 minutes, until mussels are cooked but still tender. |
3. Remove mussels to serving vessel with slotted spoon. Add most of the parsley to the sauce, and season to taste. Fish out chorizo and throw into pot with mussels, then pour sauce through fine mesh strainer over mussels, to strain out the thyme sprigs. Top with remaining parsley and serve. |
Keywords
Mussels
