Mussels with Saffron-Tomato-Wine Sauce

Mussels with Saffron-Tomato-Wine Sauce
Yield
4servings
Yield
4servings
Mussels with Saffron-Tomato-Wine Sauce
Yield
4servings
Yield
4servings
Ingredients
  • 12-15each fresh musselsscrubbed
  • 4ounces chorizo sausagechopped into 1/4 inch pieces
  • 3tablespoons unsalted butter
  • 3tablespoons onionsfinely chopped
  • 1/2teaspoon smoked spanish paprika
  • pinch saffron
  • 1/4teaspoon crushed red pepper flakes
  • 1/2teaspoon fresh ground black pepper
  • 3each garlic clovesminced
  • 3each tomatoesseeded and chopped
  • 1/2cup white wine
  • 1/2cup heavy cream
  • 2tablespoons finely chopped fresh parsley leaves
  • as needed Salt and pepper
  • as needed French bread
Yield:
Instructions
  1. In a large sauté pan, cook the sausage in 2 teaspoons of oil until brown over medium-high heat, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.
  2. Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic, tomatoes and saffron and cook, stirring, for 2 minutes.
  3. Add the wine, heavy cream and parsley. Stir in sausage and simmer sauce for 3 to 5 minutes.
  4. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes. Season with salt and pepper if needed.
  5. With a ladle, serve mussels with sausage and sauce into bowls. Discard any shells that have not opened.
  6. Serve immediately with French bread for dipping.