Rioja Steamed Mussels with Chorizo

1. 1

   Put the chorizo in a large heavy pot with a lid over high heat.

2. 2

   Cook until the fat is rendered and the meat has browned, about 10 minutes.

3. 3

   Remove the meat with a slotted spoon to a plate and reserve.

4. 4

   Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes.

5. 5

   Add the chorizo back to the pan and drop in the mussels.

6. 6

   Pour in the wine, cover, and bring to a boil.

7. 7

   Cook until mussels have opened, about 4 to 5 minutes.

8. 8

   Remove the lid and discard any mussels that have not opened.

9. 9

   Stir very well until the mussels are coated in the wine and onions.

10. 10

    Transfer to a serving dish, garnish with the parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.