Hidden Treasure Mussels Recipe
The weekend is almost here and I am ready for some Friday Night Food. Food that is quick to make but the process is enjoyable and relaxing, something that can be done while sipping wine. Food that is savory, special, and treat-ish. A dinner that can be lingered over, nibbled at, and encourages conversation. My choice for this Friday Night Food segment is... Hidden Treasure Mussels. Why that name? Because once the mussels have been picked through and eaten one takes their fork and plunges it down into that mouthwatering broth in hopes to find that one last escaped mussel but comes up with a piece of chorizo, or a broth enriched potato chunk, or a soft tomato... all so many treasures. Then one breaks off a piece of crusty bread and dips it down into the broth and takes a small bite, then a bigger bite and dips some more to find that all is well on Friday Night.
By Robin
Hidden Treasure Mussels
Ingredients:
- 3 T. olive oil
- 2 shallots finely chopped
- 1 large potato, cubed the size of large dice
- 2 handfuls grape tomatoes, pierced
- 1 link chorizo, diced
- 2 cloves garlic, minced
- 2 cups good chicken broth
- few twists of the black pepper mill
- 2 pounds mussels washed and de-bearded
- 1 cup good white wine
- 1/2 cup fresh Italian flat leaf parsley, chopped for garnish
Directions:
In a large skillet with fitting lid, heat oil over med high heat. Toss in shallots, potato cubes, tomatoes, and chorizo. Stir constantly until shallots are translucent and a little browned. Add garlic and sauté one minute. Add broth and pepper, simmer about 10 minutes covered until potatoes are fork tender. Add the mussels and wine and cover and simmer for five minutes. Pour into a large bowl, top with parsley and enjoy with a crusty loaf, a bottle of good wine, and your favorite people. Serves 2 for dinner or 6 as an appetizer.
Note - I did not need to salt my mussel dish but you can if it is necessary.
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