Steamed Mussels with Chorizo-Wine Broth
Herb-and-Garlic Artisan Rolls
Ingredients
- 2 oz Spanish-style dry-cured chorizo sausage links, coarsely chopped
- ½ cup diced red onion
- ½ Tbsp olive oil
- 2 tsp jarred minced garlic
- 1 cup multicolored cherry tomatoes
- ⅓ cup dry white wine
- 1 lb farm-raised mussels, scrubbed and debearded (see Note)
- 2 Tbsp chopped fresh parsley
Instructions
- Cook sausage and onion in hot oil in a 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.
