Mussels in Chorizo and Tomato Broth
- 1 tablespoon olive oil
- Âź pound Spanish chorizo, quartered lengthwise and cut into 1/4 to 1/2-inch lengths
- 1 medium red onion, thinly sliced
- 2 medium cloves garlic, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt and freshly ground black pepper
- Âź cup red wine
- 2 pounds mussels, scrubbed and debearded
- Crusty Italian bread, for serving
- Produce
- Garlic (2 medium cloves)
- Red onion, medium (1)
- Tomatoes, whole (1 (28-ounce) can)
- Seafood
- Mussels (2 pounds)
- Meat
- Spanish chorizo (1 pound)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Bread & Baked Goods
- Italian bread, Crusty (1)
- Beer, Wine & Liquor
- Red wine (1 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
36.6Rating
1-100
1-100
15Tweets
2Facebook
Shares
Shares
0StumbleUpon
Views
Views
20PinterestPins
Recipe Stats
Published October 9, 2012 (4 months ago).
24 people saved this recipe.
