Chorizo Mussels on the BBQ

Chorizo Mussels on the BBQ

Reblog from old domain:

Here in Belgium there seems to be a misunderstanding about what months belong to the season. You hear people talk about the months with an “R” in the name but that’s not right. Mussels can be eaten from july till april over here (I even read this season started in june…). An excellent reason to try  this recipe. I’ve tried some good mussel recipes before, but this is definitely a remaining one.

Mussels are often used in spanish kitchen. No need to say chorizo belongs to the best spanish products. Both do well together. The chorizo adds some good vivacious contrast to the mussels and bring along some Mediterranean flavours.

Me and my father in law had some plans to make our own chorizo this summer. We’re talking about it for some time now but I hope we’ll finally manage to get in action soon. Since summer is over by now we should start taking to make this concrete. I would love to make this meal with homemade chorizo. Why? Pride… Anyway here I used some chorizo I bought in store.

Chorizo Mussels: Ingredients

Hot Chorizo 200 gr.
2 shallots
2 tomatoes
1 bay leaf
1 crushed glove of garlic
1 tsp. smoked chili powder (or buy some)
2 dl. dry white wine

Preparation:

This meal is verry easy to make. You start buy putting a large dutch oven or wok over a hot fire. Cut the chorizo into small cubes and toss them in the wok.

Chorizo Mussels

You will see them cook and release some flavoured oil. Once you see this happen and the chorizo is getting crispy add the garlic and sliced shallots. Let them fry till they start getting translucent. At this moment you can add the pulp of the tomato, smoked chili powder and laurel bay. Let them cook along for about 2 minutes to release the flavours. Meanwhile start cooking the pasta for as long as needed (depends on what pasta you use)

Chorizo Mussels

After two minutes you add the mussels. Another 2 minutes later you can add the dry white wine. Close the lid of your BBQ and let the mussels cook until they open up! Stay alert! You don’t want to overcook them cause that makes them rubbery. Serve these tasteful Chorizo mussels with some bread, rice or pasta. Here I just cooked some pasta and flavoured it with some truffle oil, pepper and salt. Doesn’t need more…

Chorizo Mussels

The result: summer on a plate! Try it I’m sure you would like. I’m glad to hear what you think! Please leave a comment, like or share if you feel like! Maybe you’ll have your own interpretation on chorizo mussels? Feel free to share in comment!