Happy Cinco de Mayo! We should’ve grilled out buuuuuut instead we spent the afternoon planting our raised garden beds and wanted to keep it simple for dinner- enter Mexican Mussels! Perfect fast easy dinner, delicious served with very good sliced bread. Mussels were $4.99/ lb ( at WHOLE FOODS!) so these are also budget friendly. Here is a great link on how to clean your mussels and also make sure that you aren’t eating bad ones. This recipe is an original so let us know what you think- we loved every last slurped soaked bead bite.
1.25 lbs mussels, cleaned and sorted
1/2 cup chopped shallots
4 cloves garlic, minced
1/2 sup chopped red pepper
4 tablespoons butter
1.5 cups dry white wine
1/4 cup cream
2 tablespoons lemon juice
salt and pepper to taste
4 ounces chorizo
1/2 cup cilantro, chopped
1 baguette, sliced
Avocado for the side
In a large dutch oven style pan, heat your butter over medium high heat. Saute the shallots, garlic and red pepper for about 5 minutes. Add in the wine and let cook for about 6 minutes. While that cooks, in another pan cook your chorizo through breaking it up in to bits. Transfer to a paper towel lined plate and set aside. Once the wine is cooked out, add in the mussels, chorizo, 1/4 cup of the cilantro and salt and pepper. Place the lid on your pan and cook mussels gently shaking the pan to coat with the sauce. They are cooked fully when they pop open; about 4-5 minutes total. Remove from heat, squeeze lemon juice on top, the cream ( if desired) and the rest of the cilantro, season with more salt to taste. Serve hot with sliced baguette and avocado.
Urban Kitchen Blog 