2017 Cookery Project — Mussels with Tomato and Chorizo Broth

Mussels with Tomato and Chorizo Broth

Mussels with Tomato and Chorizo Broth

Oh, this was good!

It’s always the broth that determines whether a serving of mussels succeeds or fails.  I used a recipe for Mussels with Tomato and Chorizo Broth from Bon Appétit as the starting point for this one, and it was a winner.

For the broth, I removed the casings from three Spanish chorizo sausages and chopped them into one-inch slices. I tossed them into a pot and fried them until they had that nice cooked sausage look, then added some fennel seeds and minced garlic. After they’d sizzled for a while, I mixed in a pint of halved cherry tomatoes and a cup of white wine, and let it cook down by half. Finally, I filled the pot with mussels and steamed them until they opened.

When they were finished, I served them in bowls, with chopped tarragon—which really made the dish—and a side of sourdough bread, which I’d dotted with olive oil and toasted under the broiler.

The sourdough bread was the perfect medium for sopping up the excellent broth.

Loved the results! This one’s a keeper.


Rating:

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

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