Mussels with Chorizo

Mussels with Chorizo
Recipe Date:
May 2, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 1/2 lbs Fresh mussels, scrubbed and debearded
  • 1 Medium onion, chopped
  • 3 Cloves garlic, minced
  • 8 ozs Fresh Chorizo, removed from casing
  • 1 tbsp Harissa
  • 2/3 cup White wine
  • 1 1/2 cups Chicken stock
  • 1/2 cup Heavy cream
  • French bread, for dipping

In a large suacepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. 

Once fragrant, degalze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepared mussels and cover to steam until mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately. 

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