Chorizo Mussels & Clams Recipe
White wine, citrus herb butter, tonkotsu broth, blistered tomato, fresno, and parsley. Served with garlic bread.
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Ingredients
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Seafood
Chorizo and Vegetables
Broth and Butter
Garlic Bread
Method
Preparation
- 1
Clean the Seafood
Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt or sand. Discard any that are open and do not close when tapped.
- 2
Prepare the Chorizo
Slice the chorizo sausage into thin rounds.
- 3
Prepare the Garlic Bread
Preheat the oven to 375°F (190°C). Slice the baguette in half lengthwise and place it on a baking sheet.
Cooking
- 4
Cook the Chorizo
In a large pot over medium heat, add the sliced chorizo and sauté until it is browned and crispy, about 5-7 minutes.
- 5
Make the Broth
Add the minced garlic (4 cloves) to the pot with the chorizo and cook for an additional minute until fragrant. Pour in the white wine, tonkotsu broth, and lemon juice. Bring to a simmer.
- 6
Add Seafood
Add the cleaned mussels and clams to the pot. Cover and cook for 5-7 minutes, or until the shells open. Discard any that do not open.
- 7
Add Vegetables
Stir in the blistered cherry tomatoes and sliced Fresno pepper to the pot. Chop the fresh parsley and add half to the pot for added flavor.
- 8
Serving
- 9
Serve the Dish
Ladle the chorizo mussels and clams into bowls, garnishing with the remaining fresh parsley. Serve immediately with the garlic bread on the side.
