Every year, the night before Thanksgiving, I like to treat my family to a luxuriously delicious dinner. I usually choose a dish (like pasta or seafood) that is simple to make, not too rich, and has nothing to do with the traditional flavors of Thanksgiving.
Tonight I'll be serving up a huge pot of mussels. The plump shellfish is cooked in a fragrant broth of crushed tomatoes and white wine. Spanish chorizo provides a spicy meatiness to the sauce that is so scrumptious you'll want to lick the bowl!
To get the recipe — I'm pairing mine with crusty bread and a green salad — read more.
s3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley
- Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes.
- Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes.
- Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
- Add mussels. Cover, and continue to cook, shaking pot occasionally. Cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.) Stir in the parsley. Transfer mussels to a serving bowl. Serve immediately with crusty bread for sopping up the juices.
- Shellfish, Main Dishes