Best Grilled Mussels With Red Wine And Chorizo Recipes

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SPICY MUSSELS WITH CHORIZO AND WINE



Spicy Mussels with Chorizo and Wine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 to 5 servings

Number Of Ingredients 11

1 medium onion, chopped
3 tablespoons butter
3 cloves garlic, minced
8 ounces fresh chorizo, removed from casing
1 tablespoon harissa
1 teaspoon red pepper flakes
3/4 cup white wine
1 1/2 cups chicken stock
2 to 3 pounds fresh mussels, scrubbed and debearded
1/2 cup heavy cream
French bread, for dipping

Steps:

  • In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
  • Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

MUSSELS IN RED WINE SAUCE



Mussels in Red Wine Sauce image

Last weekend I was craving mussels, but didnt have the ingredients for my favorite recipe, so I came up with this one. It's now my New Favorite Recipe. Keith's thoughts...."You can make this anytime and it wont hurt my feelings any" which translated means-GREAT! Serve with your favorite salad, I made Classic Ceasar, and a loaf of hot bread to sop up the sauce.

Provided by Diana Adcock

Categories     Mussels

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 lbs live mussels
3 cups merlot
4 tablespoons butter
1/4 cup dried chives
1/8 cup red pepper flakes
1 tablespoon minced garlic
2 tablespoons fresh lemon juice or 2 tablespoons lime juice
1 (28 ounce) can diced tomatoes with basil and oregano
pepper

Steps:

  • Scrub and remove beards from mussels.
  • Set Aside.
  • In a large sauce pan combine the wine and butter.
  • Bring to a boil, reduce heat to medium.
  • Add the chives, red pepper flakes and garlic.
  • Stirring often reduce volume by half.
  • Return heat to high and add the tomatoes with juice, citrus juice and mussels.
  • Stir once to coat and cover with a tight fitting lid.
  • Boil for 2-3 minutes.
  • Remove from heat and discard any mussels that have not opened.
  • Ladle mussels into serving bowls and pour remaining sauce on top.
  • Offer pepper at table.

Nutrition Facts : Calories 1216.3, Fat 50.6, SaturatedFat 19.8, Cholesterol 188.4, Sodium 1548.6, Carbohydrate 84.9, Fiber 27.4, Sugar 13, Protein 67

MUSSELS WITH CHORIZO



Mussels with Chorizo image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (5-pound) bags mussels
1 tablespoon olive oil
1 pound spicy Mexican chorizo, casing removed
1 Vidalia onion, chopped
4 cloves garlic, slivered
Kosher salt and freshly ground black pepper
1 bottle dry white wine
Parsley, chopped, for garnish

Steps:

  • Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
  • Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.

MUSSELS WITH CHORIZO



Mussels With Chorizo image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, chopped
1/4 pound chorizo, or linguiƧa, chopped
4 pounds mussels, rinsed and debearded
1/4 cup white wine, optional
Chopped parsley for garnish

Steps:

  • Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
  • Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram

SPICY MUSSELS AND CHORIZO



Spicy Mussels and Chorizo image

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  • Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

MUSSELS WITH CHORIZO AND FENNEL



Mussels with Chorizo and Fennel image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons Portuguese olive oil, or extra-virgin olive oil
1/2 cup sliced Portuguese or Spanish chorizo
2 celery stalks, sliced thinly
2 cloves garlic, sliced
2 Roma tomatoes, diced
1/2 fennel bulb, sliced thinly
1/2 onion, sliced thinly
25 mussels, cleaned well
1/2 cup clam juice
1/2 cup white wine
2 tablespoons unsalted butter, chilled
Pinch crushed red pepper flakes
1 loaf crusty bread, for serving

Steps:

  • Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
  • Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
  • Pour the liquid over the mussels and serve with a delightful crusty bread.

SUPER MUSSELS WITH CHORIZO



Super Mussels with Chorizo image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, about 1/2 a package, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
1/2 loaf crusty ficelle or bagette, halved lengthwise
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper

Steps:

  • Preheat broiler to high.
  • Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts.

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