Another way to cook mussels, it is a surf-and-turf combination, Spanish style: mussels with Spanish chorizo sausage. Another great staple for summer by the beach. In Spain the mussels are very fresh, with a great flavor of the sea. If they are boiled with sea water, it is just heaven.
Ingredients:
2 pounds of mussels
4 garlic cloves, chopped
1 handful of parsley
1 tablespoon olive oil
water to cover the mussels
1/2 hot chorizo "Palacios", cut in small pieces
In a pan, add the garlic and parsley, cook the garlic until it starts to change color, do not burn it. Remove the pan from the burner and let it cool. In the meantime, cook the chorizo in another pan. Add the mussels to the pan with the garlic and parsley, cover with water, and put a lid on and cook them until they open. They cook really quickly. Add the chorizo. Spoon them out of the pan and serve.
Ingredients:
2 pounds of mussels
4 garlic cloves, chopped
1 handful of parsley
1 tablespoon olive oil
water to cover the mussels
1/2 hot chorizo "Palacios", cut in small pieces
In a pan, add the garlic and parsley, cook the garlic until it starts to change color, do not burn it. Remove the pan from the burner and let it cool. In the meantime, cook the chorizo in another pan. Add the mussels to the pan with the garlic and parsley, cover with water, and put a lid on and cook them until they open. They cook really quickly. Add the chorizo. Spoon them out of the pan and serve.
Nice idea
ReplyDeleteI would try making it for a dinner