February 5, 2016
1/2 lb Chorizo sausage, ground
1 Small onion, diced
4 Garlic cloves, minced
2 tsp Cumin powder
1 C Chicken stock
3 to 4 lbs Mussels
2 T Butter
Cilantro or chives, for garnish
- Add a few drizzles olive oil to a large, heated saute pan, add Chorizo and onion, and saute until lightly browned. Add garlic and cumin, stirring to mix. Season with salt and pepper.
- Add chicken stock, bring to a rolling boil, and let reduce about one-third. Add mussels, stir.
- Cover and let cook 5-6 minutes or until shells have opened.Add butter in chunks, swirling pan to incorporate and melt.
- Garnish with cilantro or chives.
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