COUSCOUS WITH MUSSELS AND SHRIMP

Couscous With Mussels and Shrimp image

This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.

Provided by Florence Fabricant

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
2 ounces chorizo, diced
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon Espelette pepper
1 teaspoon Spanish smoked paprika
1 teaspoon salt, more to taste
1 1/2 cups coarsely chopped cherry tomatoes (about 18)
1 1/2 cups coarse-textured couscous
1 pound large shrimp, shelled and deveined
2/3 cup dry vermouth
1 cup fish stock
2 pounds mussels, scrubbed
1 tablespoon chopped cilantro leaves
1 lemon, in 6 wedges

Steps:

Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams