Mussels with Chorizo and Cherry Tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon crushed red chili peppers
- 1 pint cherry tomatoes, halved
- ¼ pound dried Spanish-style chorizo, halved lengthwise and cut into thin slices
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 2 pounds mussels, scrubbed and debearded
- 1/4 cup parsley leaves, roughly chopped (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cherry tomatoes (1 pint)
- Garlic (2 cloves)
- Parsley, leaves (1/4 cup)
- Red chili peppers (1/4 teaspoon)
- Shallots (2)
- Thyme, fresh (2 sprigs)
- Seafood
- Mussels (2 pounds)
- Meat
Spanish-style chorizo, dried slices thin (1/4 pound)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Salt (1/4 teaspoon)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
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Published February 8, 2012 (1 year ago).
14 people saved this recipe.
