Spanish Mussels and Chorizo

1 tbsp extra virgin olive oil

2 cups chorizo sausage sliced

2 shallots diced

4 cloves of garlic chopped

1 tsp smoked paprika

1/2 tomato seeded and chopped

1 cup Retzlaff Vineyards Sauvignon Blanc

1 cup vegetable stock

2 lbs. mussels scrubbed and cleaned

1/4 cup chopped parsley for garish

1 lemon chopped for garnish


Wine Pairing: 2022 Retzlaff Vineyards Isabelle's Blush 


In a large dutch oven, heat the extra virgin olive oil over high heat.  

Add chorizo and cook until slightly browned on both sides.

Add shallots and garlic and sauté until soften.  This will take about 3-4 minutes.

Add smoked paprika and chopped tomatoes to the chorizo mixture.  Stir well to combine.

Add white wine to deglaze the pan.  Add the vegetable broth and bring to a simmer. 

Add in the mussels, cover and cook 3-5 minutes until the mussels open.  Discard any that don't open.

Garnish with parsley and lemon wedges.



 


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