Mussels are one of the foods I really love. But here in the desert southwest of the US, not always the easiest to find. I’m more likely to pick them up as a treat when they are available, than to seek them out. Good thing, it took me my 4th (and 2nd extremely fancy) grocery store visit to find any. Hopefully for everyone else, this was an easier effort!
I normally pick a simple wine and butter method for preparation, so this was a departure to make the mussels with a tomato sauce. The chorizo was a different addition too. And not the typical Mexican version found more often in the southwest. Luckily, that was available pretty easily too.
Ingredients assembled and prepped. I chose to add a few clams into the mix.
The onions, red bell pepper, garlic, thyme and seasonings are given a quick saute in a bit of olive oil. Then the choizo and tomatoes are added and simmered a bit until the flavors blend together a bit.
Finally, some wine and the mussels are added, then the whole mixture is covered to create some steam – for just a few minutes. You can shake the pan if you like to mix them up a bit, but they are ready in just a few minutes – you know when they are opened up.
The mussels and their sauce can either be served with pasta, or served with some fresh bread to soak up the juices.
This was pretty tasty. But I think next time I might make some changes. I think I might trade out some of the tomatoes for some broth. I could even see switching out the Spanish chorizo w our local Mexican chorizo – I think I’d rather have it more evenly mixed in with the sauce – and it would be a great flavor combination.
Still, this was a very good dish, and a quick and easy one too!