Half Pound Mussels Recipe
red pepper, poblano pepper, chorizo, shallot, garlic, white wine, cream, grilled baguette
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Ingredients
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Mussels and Sauce
Method
Cooking Instructions
- 1
Prepare the Ingredients
Start by cleaning the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped. Dice the red bell pepper, poblano pepper, shallot, and chorizo. Mince the garlic.
- 2
Cook the Chorizo
In a large skillet over medium heat, add the diced chorizo and cook until browned, about 3-4 minutes. Remove the chorizo from the skillet and set aside, leaving the fat in the pan.
- 3
Sauté Vegetables
In the same skillet, add the shallot, red bell pepper, poblano pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
- 4
Add Wine and Mussels
Pour in the white wine and bring to a simmer. Add the cleaned mussels to the skillet and cover. Cook for about 5-7 minutes until the mussels open up.
- 5
Finish the Sauce
Once the mussels are open, stir in the heavy cream and the cooked chorizo. Cook for an additional 2-3 minutes until the mixture is heated through.
- 6
Serve
Serve the mussels hot with grilled baguette slices on the side for dipping into the sauce.
