Mussels 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
989
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4 Pounds live mussels
  • 2 Tablespoons olive or canola oil
  • 2 garlic cloves, crushed
  • 2 1/4 Ounces fully cooked chorizo sausage, diced
  • 2 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.

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.

Nutritional Facts

Total Fat
53g
81%
Sugar
11g
N/A
Saturated Fat
17g
85%
Cholesterol
218mg
73%
Protein
74g
100%
Carbs
38g
13%
Vitamin A
378µg
42%
Vitamin B12
62µg
100%
Vitamin B6
0.8mg
37.9%
Vitamin C
50mg
84%
Vitamin D
0.7µg
0.2%
Vitamin E
6mg
29%
Vitamin K
45µg
56%
Calcium
307mg
31%
Fiber
2g
8%
Folate (food)
243µg
N/A
Folate equivalent (total)
243µg
61%
Iron
22mg
100%
Magnesium
214mg
54%
Monounsaturated
22g
N/A
Niacin (B3)
10mg
51%
Phosphorus
1231mg
100%
Polyunsaturated
9g
N/A
Potassium
2204mg
63%
Riboflavin (B2)
1mg
82%
Sodium
1919mg
80%
Thiamin (B1)
1mg
74%
Zinc
10mg
69%