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Mussels with Chouriço in a Saffron White Wine Broth Savour the Trip
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Mussels with Chouriço in a Saffron White Wine Broth

Prep Time: 15 minutes
Cook Time: 35 minutes
Author: Andrew Gavin
Mussels with Chouriço (Chorizo) in a Saffron White Wine Broth: Rooted in Iberian flavors, where the coastline meets the countryside in a single bowl.
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Ingredients
 

  • 2 lbs fresh mussels (1 kg), scrubbed and debearded
  • 6 oz porco preto chouriço (180 g), sliced into thin rounds (Spanish chorizo works too)
  • 2 large yellow potatoes, peeled and cut into 1/2 inch cubes (1 cm cubes)
  • 4 tbsp good olive oil, enough to cover the bottom of the pot
  • 1/2 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 bay leaf
  • 1 generous pinch saffron threads
  • 1 cup dry white wine, Vinho Verde or Alvarinho works beautifully
  • 1 cup water or fish stock, enough to cover the potatoes, or just use white wine
  • 14-18 cherry tomatoes, halved
  • fresh parsley or cilantro, chopped

Equipment

  • 1 cutting board
  • 1 medium sized pot with a lid
  • 1 slotted spoon
  • 1 deep heat proof ladle

Instructions
 

  • Prepared ingredients for Mussels with Chouriço in a Saffron White Wine Broth
    Prepare the ingredients as instructed.
  • Place a medium sized pot on the stove top and turn the heat to medium high.
  • Add enough olive oil for a thin coating across the bottom of the pot.
  • Cooking the chourico in olive oil for Mussels with Chouriço in a Saffron White Wine Broth
    Once the oil is hot, after 2-3 minutes, add the chourico and cook for 3 minutes on each side.
  • With a slotted spoon scoop out the chourico and place in a bowl on the side.
  • Lower the heat to medium and then add the onion. Season with a pinch of salt. Cook for 3 minutes.
  • Add the garlic and cook for another 1-2 minutes.
  • Cooking the potatoes for Mussels with Chouriço in a Saffron White Wine Broth
    Add the potatoes and season with a pinch of salt. Cook for 2 minutes, stirring continuously so that the potatoes are coated in chourico oil and do not stick to the pot.
  • Add the white wine and water (or use all white wine). The liquid should cover the potatoes with a 1/2 inch/1 cm of wine/water.
  • Turn the heat to high and bring to a mild boil.
  • Adding in the wine, bay leaf, and saffron for Mussels with Chouriço in a Saffron White Wine Broth
    Add the saffron threads and bay leaf.
  • Boil the potatoes for 20 minutes.
  • Steam the mussels and add the chourico back in for Mussels with Chouriço in a Saffron White Wine Broth
    After the potatoes have boiled for 20 minutes add the cherry tomatoes and mussels, cover with a lid. Cook for 5 minutes until the mussels have all opened.
  • Mussels with Chouriço in a Saffron White Wine Broth Savour the Trip
    Toss in the parsley, stir and serve. Shallow bowls are a good option. Scoop mussels, chourico, tomatoes, and potatoes into the bowl and then using a deep ladel, scoop up a cup of broth for each bowl.
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