Hollander Maine Mussels Recipe

Name: Spanish River Grill & Wine Bars HOLLANDER MAINE MUSSELS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs live Maine mussels; 2 tbs extra-virgin olive oil; 4 oz Spanish chorizo (firm, sliced 1/4" ); 1 each small yellow onion (finely diced); 3 each garlic cloves (minced); 1 each roasted red bell pepper (julienned); 1 tsp sweet smoked paprika (pimentón); 1 cup dry sherry; 1 cup low-sodium chicken or seafood stock; 1 cup cherry tomatoes (halved); 2 tbs fresh flat-leaf parsley (chopped); 1 tbs fresh lemon juice; 1 tbs unsalted butter; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 each baguette (sliced diagonally 1/2" ); 1 tbs olive oil (for brushing); 1 each garlic clove (halved, for rubbing); 0.25 cup optional grated Manchego or Parmesan

Inspired by Spanish River Grill & Wine Bar

Time35m

Serves4

chorizo, pimenton, sherry, roasted red pepper, crostinis

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Ingredients

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Mussels & Broth

2 lbs live Maine mussels

2 tbs extra-virgin olive oil

4 oz Spanish chorizo (firm, sliced 1/4" )

1 each small yellow onion (finely diced)

3 each garlic cloves (minced)

1 each roasted red bell pepper (julienned)

1 tsp sweet smoked paprika (pimentón)

1 cup dry sherry

1 cup low-sodium chicken or seafood stock

1 cup cherry tomatoes (halved)

2 tbs fresh flat-leaf parsley (chopped)

1 tbs fresh lemon juice

1 tbs Unsalted butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Crostini

1 each baguette (sliced diagonally 1/2" )

1 tbs olive oil (for brushing)

1 each garlic clove (halved, for rubbing)

1/4 cup optional grated Manchego or Parmesan

Method

Mussels & Broth

Clean mussels

Rinse mussels under cold running water. Scrub shells to remove debris and pull off any beards. Discard any mussels that are cracked or remain open when tapped.

Render chorizo

Heat 2 tbs olive oil in a wide, heavy-bottomed pot or deep skillet over medium heat. Add sliced chorizo and cook 4–5 minutes until it releases oil and begins to brown. Remove about half the browned chorizo pieces with a slotted spoon and set aside (they'll be used as garnish). Leave the rendered oil and remaining chorizo in the pot.

Sweat aromatics

Add the diced onion to the pot and cook in the chorizo oil over medium heat for 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn't burn.

Add peppers, spices & liquids

Stir in the roasted red pepper strips and the pimentón (smoked paprika); cook 1 minute to bloom the spice. Pour in 1 cup dry sherry and use a wooden spoon to scrape any browned bits from the bottom of the pan. Allow the sherry to reduce slightly for 1–2 minutes, then add 1 cup stock and bring to a simmer.

Cook mussels

Increase heat to medium-high. Add the cleaned mussels to the simmering broth, cover the pot, and steam for 4–6 minutes, shaking the pot occasionally, until the mussels open. Discard any mussels that remain closed.

Finish sauce

Remove the cover and reduce heat to medium. Stir in the halved cherry tomatoes, reserved browned chorizo, 1 tbs butter, lemon juice, and chopped parsley. Taste the broth and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper (adjust to taste). Simmer uncovered 1–2 minutes to meld flavors.

Plate

Ladle mussels and generous amounts of the chorizo-sherry broth into a shallow bowl. Spoon remaining broth over the mussels and sprinkle with an additional pinch of chopped parsley. Serve immediately with crostini for dipping.

Crostini

Preheat oven to 425°F (220°C). Arrange baguette slices in a single layer on a baking sheet. Brush lightly with 1 tbs olive oil on both sides.

Toast slices in the preheated oven for 6–8 minutes, turning once, until golden and crisp. Remove from oven and while still warm rub each slice lightly with the halved garlic clove. If using, sprinkle a little grated Manchego or Parmesan on each crostini and return to oven for 1 minute to melt.

Transfer crostini to a serving platter and serve alongside mussels for dipping into the chorizo-sherry broth.