I love seafood, and I’ve used that love as a way for me to eat lighter meals with less meat. Today, I made chorizo-flavored mussels. To ensure the dish doesn’t turn out too fishy tasting, I used a bit of our homemade Habanero and garlic sauce, anise-flavor liqueur, shallots and salted butter.
We ate the mussels with a large salad and served yogurt and freshly cut fruit for dessert. This meal was so delicious, I could eat it over and over again for the next few days!
1. Info for Spicy Mussels with Chorizo
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Spicy Mussels with Chorizo
- 4 pounds fresh mussels, rinsed and de-bearded
- 1 tablespoon olive oil
- 3 ounces beef chorizo sausage, case removed and meat rumbled
- 2 tablespoons green onions, thinly sliced
- 2 cloves garlic, finely minced
- 2 large shallots, thinly sliced
- 1 cup Pastis (see tips)
- ½ teaspoon Habanero chile garlic sauce
- ½ teaspoon red chili flakes, optional
- 1 tablespoon Habanero spicy butter or salted butter, optional
- 2 tablespoons cilantro, chopped
- In a large stock pot, heat the olive oil. Add the shallots and garlic. Cook for 4-5 minutes until golden. Add the chorizo and cook until the sausage dries a little. Transfer to a plate.
- In the same pot, add the mussels (remove and discard any opened one). Add the green onions, chile garlic sauce, liquor and 1½ cups water. Stir well. Bring to a boil. Cook over high heat for 3-5 minutes. Turn off the heat. Add the chorizo, then add butter, red chili flakes (if used) and cilantro. Let stand for 5 minutes. The mussels should open; discard any that do not. Cover the pot with a lid until ready to serve. The liquid should be reduced by half.