Chorizo Mussels is a dish that typically consists of fresh mussels cooked with Spanish chorizo sausage in a flavorful tomato-based sauce. Chorizo is a type of spicy pork sausage that is commonly used in Spanish and Mexican cuisine, and it adds a rich, smoky flavor to the mussels.
juice from 1 lemon(plus a ¼ lemon with each serving)
4 sprigssprigsdill weed(more for garnish, if desired)
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Instructions
Chorizo with Tomatoes and Rice
In a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.
Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire roasted diced tomatoes.
Cook the chorizo, while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth, has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.
Mussels
In a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).
Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired.