Mussels Cooked with Cream, Chorizo, Garlic, and Flat-leaf Parsley

Mussels Cooked with Cream, Chorizo, Garlic, and Flat-leaf Parsley
Staff Writer
Mussels Cooked with Cream, Chorizo, Garlic, and Flat-leaf Parsley
Tara Fisher
Mussels Cooked with Cream, Chorizo, Garlic, and Flat-leaf Parsley

“I am a little bit biased, but I do believe that the best mussels in the world are harvested in Ireland. We are an island surrounded by strong tides and clean waters that enable mussels to grow and become beautiful, sweet cushions in rugged shells… This is one of my favorite ways to cook them, as I love the way the spiciness of the chorizo contrasts with the sweet mussels. You can substitute pancetta for the chorizo, if you like.” — Clodagh McKenna, Clodagh’s Irish Kitchen — A Fresh Take on Traditional Flavors

2
Servings
353
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4  Pounds  live mussels
  • 2  Tablespoons  olive or canola oil
  • garlic cloves, crushed
  • 2 1/4  Ounces  fully cooked chorizo sausage, diced
  • shallots, peeled and finely chopped
  • 1  Cup  plus 1 tablespoon half and half
  • 1  Cup  plus 1 tablespoon white wine
  • 1  Tablespoon  finely chopped flat-leaf parsley

Directions

Start by preparing the mussels: The shells should be tightly shut, but if not, they should promptly close if you tap them with your finger. If they do not close, they are not alive and should be discarded. Wild mussels will have a “beard,” which is a clump of fibers they use to navigate and attach themselves to rocks on the seabed. Before cooking, this beard will have to be removed. To do this, give the beard a sharp tug and pull it toward the hinge of the mussel before discarding. Next, clean the mussels in cold water to remove any sand and, using a knife, carefully scrape off any barnacles.

Now place a large saucepan over medium heat and add the oil, followed by the crushed garlic, chorizo, and shallots. Cover and let sweat for 2 minutes.

Turn the heat up to high and stir in the half and half and white wine, followed by the mussels. Stir well, cover, and cook for about 4 to 5 minutes. By then the shells should have opened, which means they are cooked. Discard any mussels whose shells have not opened.

Finish by sprinkling the parsley over the mussels and stirring once more to bring all the flavors together. Divide the mussels between 2 bowls and pour the remaining sauce over them before serving.

Nutritional Facts

Total Fat
19g
27%
Sugar
2g
2%
Saturated Fat
6g
25%
Cholesterol
84mg
28%
Carbohydrate, by difference
20g
15%
Protein
25g
54%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
15mg
2%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
10mg
56%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
81mg
12%
Selenium, Se
9µg
16%
Sodium, Na
908mg
61%
Water
114g
4%
Zinc, Zn
1mg
13%

Mussel Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Mussel Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.