Oven-Steamed Mussels with Tomato and Chorizo
By Andrew JanjigianPublished on July 30, 2013
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces3 garlic cloves, minced2 bay leaves 1 (28-ounce) can crushed tomatoes ¼ teaspoon salt 4 pounds mussels, scrubbed and debearded3 tablespoons unsalted butter, cut into 6 pieces2 tablespoons minced fresh parsley
Before You Begin
Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil and chorizo in large roasting pan over medium heat; cook, stirring occasionally, until chorizo starts to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bay leaves and tomatoes and bring to boil. Cook until liquid is slightly reduced, about 1 minute. Stir in salt. Add mussels, cover pan tightly with aluminum foil, and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.
- Remove pan from oven. Push mussels to sides of pan. Add butter to center and whisk until melted. Discard bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.
Yield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces
3 garlic cloves, minced
2 bay leaves
1 (28-ounce) can crushed tomatoes
¼ teaspoon salt
4 pounds mussels, scrubbed and debearded
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil
12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces
3 garlic cloves, minced
2 bay leaves
1 (28-ounce) can crushed tomatoes
¼ teaspoon salt
4 pounds mussels, scrubbed and debearded
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil
12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces
3 garlic cloves, minced
2 bay leaves
1 (28-ounce) can crushed tomatoes
¼ teaspoon salt
4 pounds mussels, scrubbed and debearded
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat of the oven, in a large roasting pan, so they aren’t too crowded.
Before You Begin
Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil and chorizo in large roasting pan over medium heat; cook, stirring occasionally, until chorizo starts to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bay leaves and tomatoes and bring to boil. Cook until liquid is slightly reduced, about 1 minute. Stir in salt. Add mussels, cover pan tightly with aluminum foil, and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.
- Remove pan from oven. Push mussels to sides of pan. Add butter to center and whisk until melted. Discard bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.
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