Thursday, June 27, 2013

Michael Schlow's Mussels with Cannellini and Chorizo

I found this recipe by Michael Schlow in a Food & Wine magazine while perusing the magazine racks at a local book store.  I love mussels and this recipe was different from the traditional steamed in butter, garlic and wine recipes that were common practice for preparing this shellfish.   I immediately committed the recipe to memory and went to my local Safeway to pick up the ingredients.

It is one of the easiest dishes that I have learned to cook and the spicy flavors mixed with the mussel aroma worked really well.   Best of all it can be made in less than 10 minutes.   The dish can be served as an appetizer for a small dinner party or incorporated into a main dish served over linguini noodles.

Thank you Michael Schlow for sharing this wonderful recipe.

Servings: 4
Prep Time: 5 minutes
Cooking Time: 8 minutes


1/4 Cup Olive Oil
3 Garlic Cloves sliced
2 oz Chorizo meat (pork preferred)
12 Cherry or Grape Tomatoes sliced in half
2 Teaspoons Crushed Red Pepper
15 oz can Cannellini Beans drained
2 lbs. Mussels cleaned
2 Tablespoons Parsley chopped

In a large deep sauce pan heat the olive oil to moderately high heat.  Add the garlic and chorizo and cook until fragrant (about 1 minute).  Add the tomatoes and crushed red pepper and cook for a minute. Add the cannellini beans, mussels and 1/2 cup water.  Cover and cook over high heat until mussel shells open (about 3 minutes).  Discard any shells that do not open.  Serve in deep bowls with lots of the spicy sauce and chopped parsley sprinkled on top.

It was recommended that this be served with grilled crusted bread to soak up the sauce.  I had mine over linguini noodles which also worked well.  Enjoy.

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