Mussels are my favorite – inexpensive ($10 - $12 for a pound or so), easy to make and always elegant, especially with white wine, butter and crusty bread. Make sure you keep them on ice in the bag they came in open in the refrigerator so they can breathe! For the bread, we like Hewn and La Fournette, the latter of which we find at our local Whole Foods). Or, maybe you’re a baker and you make your own especially when we’re all stuck inside! Don’t forget to let a slice or 2 of the bread soak a little in the broth, yum!
Ingredients
- 2 lbs. mussels
- 1 link (or about 6 oz.) Spanish chorizo sausage, sliced lengthwise and diced
- 5 or 6 cloves garlic, minced
- 1 cup Vermouth or Lillet Blanc (optional)
- 1 - 2 cups dry white wine
- Juice from 1 lemon
- 1/2 stick butter, cubed, chilled
- 1 big handful baby spinach leaves (optional)
- Chopped fresh parsley, for garnish
Instructions
- Rinse and scrub any beards off mussels and set aside.
- Cook sausage in a Dutch oven over medium-high heat until browned and fat is rendered, about 5 minutes. Scoop meat out of the pot using a slotted spoon and drain on a paper towel-lined plate.
- Reduce heat to medium and add garlic. Cook in the rendered fat until very fragrant and tender, but not burned.
- Pour in vermouth, wine and lemon juice. Bring to a boil, scraping up any browned bits with a wooden spoon. Reduce heat to a simmer until liquid reduces by about a 1/4 cup.
- Turn off heat and allow to cool slightly. Stir in butter, a couple pieces at a time until thickened.
- Add chorizo and mussels and cover. Cook until mussels open, about 2-3 minutes or so. Discard any mussels that have not opened.
- Divide spinach between 2 bowls. Add mussels and chorizo and ladle or pour in the broth. Sprinkle parsley over all and serve with thick slices of crusty sourdough or other artisan bread.
