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.
Side Dish Ingredients
- 2 frozen whole-grain artisan rolls (such as Alexia)
- 1 tsp butter, melted
- 1 tsp olive oil
- 1 tsp jarred minced garlic
- 1 tsp refrigerated basil paste
Side Dish Instructions
- Bake rolls according to package directions. Meanwhile, combine butter, oil, garlic, and basil.
- Cut rolls in half lengthwise; spread basil mixture over cut sides of bread. Return to oven, and bake, cut sides up, 3 minutes or until crusty.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
416
|
144
|
560
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 35 | 4 | 39 |
| Carb (g) | 17 | 18 | 35 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 1006 | 269 | 1275 |
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