We love recipes where our Mussels can be the main dish rather than just an appetizer to start a meal or an after thought added to a seafood medley. That is why this dish really drew our attention because our Pemaquid mussels could be served as the main Meal. It is also why we decided to share this recipe to those of you who feel you need a little more in your bowl of steamed mussels. In this recipe Food and Wines Best New Chef 1996, Michael Schlow, added white beans and smokey chorizo which results in this mussel dish becoming a hearty substantial meal. Served with grilled baguette this dish is a perfect dinner option for two.
One of the ingredients that gives the dish such great flavor is the use of Chorizo. Chorizo is a chopped and ground pork sausage that is highly seasoned with paprika and other spices, which originated from the Iberian Peninsula. It is a common ingredient found in traditional Spanish and Mexican cuisine. While the Mexican variety of this sausage is made of raw uncooked pork, the Spanish variety is cured, fermented and smoked so it can be sliced and eaten as charcuterie or used to add flavor to a dish. In this recipe Chef Schlow is using the cured and smoked, Spanish style, chorizo which with its smokey taste and spicy undertones adds flavor to the beans and compliments our Pemaquid Mussels as they steam.
The recipe also calls for drained canned cannellini beans which are an Italian style of white bean that is commonly known as white kidney beans. It is a staple in many Italian soups and stews. Cannellini beans have a subtle almost nutty flavor and a texture. If you can not find these you can substitute Navy beans or Great Northern Beans which have a similar flavor with a slightly less meaty texture. If you are not a fan of using canned beans or prefer a low sodium option, you can soak and cook dried beans in advance and add them to the recipe in place of the canned.
Recipe shared from foodandwine.com
INGREDIENTS
- 1/4 cup plus 2 tablespoons of extra virgin olive oil
- 1 cloves garlic, thinly sliced
- 2 ounces dried chorizo, diced
- 10 cherry or grape tomatoes halved
- pinch of crushed red pepper
- salt and pepper to taste
- 1 15 ounce can cannellini beans, drained
- 2 pounds Pemaquid Mussels
- 1/2 cup water
- fresh chopped parsley (optional garnish)
- Serve with grilled baguette
DIRECTIONS
In a large deep skillet, combine the olive oil garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the cannellini beans, Pemaquid Mussels and 1/2 cup of water, cover and cook on high heat until the mussel shells open, about 3 minutes. Discard any mussels that do not open. Transfer the mussels, beans, tomatoes and chorizo into deep bowls. Sprinkle with chopped Parsley and serve with grilled bread.
Divide mussels into individual deep bowls with the broth. Garnish with grated lemon peel and freshly chopped parsley. Serve with crusty bread for dipping
Can be serve with steamed rice as a main dish.
