Your requested recipe from Cuban Cookbook
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
Directions:
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. Ingredients: 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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