Steamed Mussels with Chorizo-Wine Broth
Herb-and-Garlic Toasted Baguette
Ingredients
- 4 oz Spanish-style dry-cured chorizo sausage links, coarsely chopped
- 1 (8-oz) pkg diced red onions
- 2 Tbsp olive oil
- 2 Tbsp jarred minced garlic
- 1 pint multicolored cherry tomatoes
- 1 cup dry white wine
- 4 lb farm-raised mussels, scrubbed and debearded (see Note)
- ½ cup chopped fresh parsley
Instructions
- Cook sausage and onion in hot oil in a large Dutch oven over medium heat 5 minutes or until onion is tender and chorizo is crisp. Add garlic; cook 1 minute.
- Stir in tomatoes and wine; bring to a simmer. Cook 5 minutes or until reduced by half.
- Add mussels; cover and cook 8 to 10 minutes or until shells open (discard any unopened shells). Sprinkle with parsley.
Side Dish Ingredients
- 1 (8-oz) multigrain French bread baguette
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 Tbsp jarred minced garlic
- 1 Tbsp refrigerated basil paste
Side Dish Instructions
- Preheat oven to 350°F. Cut bread in half lengthwise. Combine butter, oil, garlic, and basil; spread over cut sides of bread. Arrange on a rimmed baking sheet.
- Bake, oiled sides up, 15 minutes or until crusty and brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
443
|
142
|
585
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 42 | 4 | 46 |
| Carb (g) | 18 | 19 | 37 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 1105 | 172 | 1277 |
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