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Mussels With Chorizo in Garlic Sauce- Mejillones con chorizo en salsa de ajo     
by Cuban Chef

Mejillones con chorizo en salsa de ajo               Serves: 2  

Notes: Delicious with a good bottle of wine


Rinse mussels under cold water. Gently tap any open ones against the counter. If they do not close, discard them.

Heat a large skillet over medium-high heat. Add the mussels, chorizo, garlic and butter. When mussels start to open (about 3 minutes), add the clam juice and tomatoes. Cook 2 more minutes. Add salt and pepper to taste.

Divide mussels and sauce between 2 large soup bowls, discarding any that do not open. Add lemon wedges to each plate. Serve with baguette.


2 pounds mussels
½ cup chorizo sausage cut into small cubes (2 ounces)
3 medium garlic cloves, crushed
½ tablespoon butter
1 cup bottled clam juice
6 red grape tomatoes
6 yellow grape tomatoes
Salt and freshly ground pepper
1 lemon cut into wedges
½ whole wheat baguette

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