Mussels with Chorizo, Tomatoes, Browned Garlic and Basil

prep time

10 minutes

cook time

15 minutes

servings

6
Chorizo adds a spicy touch to this seafood dish. Mussels are cooked in a chorizo, browned garlic, wine and tomato broth. Serve with warm crusty bread to soak up all of the broth from this one pan dish.

ingredients

3 pounds mussels, cleaned
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 chorizo sausage links, casing removed
4 garlic cloves, sliced
2 shallots, peeled and sliced
1 cup good white wine, or can substitute with chicken broth
2 (14.5 ounce) cans Tuttorosso® Petite Diced Tomatoes
1/2 cup fresh torn basil leaves
3 tablespoons chopped fresh parsley
1 large loaf crusty bread, for serving with meal

instructions

  • Rinse mussels under cold water. Pick over pulling off any beards and discard any mussels that are broken or open.
  • In a large kettle with a lid, heat oil and butter over medium heat. Add garlic and cook until golden brown. Add the chorizo and break apart with spoon; let it cook for 4 minutes. Add the shallots, white wine, petite diced tomatoes and basil, stir to combine.
  • Add the mussels.Increase heat to medium high and cover kettle. Cook for 8 minutes or until all the mussels are open. Garnish with parsley and serve with crusty bread.

nutrition

  • Calories:
    420
    |
  • Fats:
    13.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    75
    mg
    |
  • Sodium:
    1150
    mg
    |
  • Carbohydrate:
    33
    g
    |
  • Fiber:
    2
    g
    |
  • Protein:
    34
    g
    |
  • Vitamin A:
    25
    %
    |
  • Vitamin C:
    50
    %
    |
  • Calcium:
    10
    %
    |
  • Iron:
    60
    %

  • TUT_MusselsChorizo

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