Spicy Mussels With Chorizo And Wine Ala Melissa D Arabian Recipes

MUSSELS IN WINE

Steps:

• In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.

BAKED EGGS WITH CHORIZO AND CREAM

Steps:

• Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
• Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
• Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
• Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
• Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.

MUSSELS WITH CHORIZO

Steps:

• Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
• Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.

MUSSELS WITH CHORIZO , TOMATO AND WINE

Steps:

• In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
• Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
• Add the garlic and tomatoes, and cook, stirring, for 2minute.
• Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
• Remove mussels from pan to serving bowls. Discard any shells that do not open.
• In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
• Serve immediately with hot French bread for dipping.

SPICY MUSSELS AND CHORIZO

Steps:

• Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
• Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

MUSSELS WITH CHORIZO

Steps:

• Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
• Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.