ashrayreddy: https://youtu.be/pvF5AaPOGv4
Ingredients
1 Red Onion diced
12 oz Spanish Chorizo cut into half moons
3-4 garlic cloves minced
1 can of hard apple cider
1 tbsp butter
parsley
1-2 lbs mussels
Olive oil
Salt to Taste
Instructions
Add red onions into a hot pan with olive oil
Make sure the pan you select has a lid that can close securily
Once the onions have browned add chorizo till they have browned and released some of their oils
Toss in garlic and cook for an additional min
Once fragrant deglaze with cider
Add and melt butter into broth
Once melted add mussels
Mix and place lid on securely
Cook on high for 3-5 mins or until mussels have opened up
Top with Parsley and serve hot with bread
RogueViator: I don’t think I’ve ever tried Spanish Chorizo. How is it?
I believe the only ones I’ve had are the Portuguese ones and I found them to be quite strong. Using that as my frame of reference I’m trying to “taste” this dish in my head and all I could get is the Chorizo taste.
sigshane: You had me at drunken…and chorizo…and mussels!!
percyhiggenbottom: Had to look it up because I did a double take: It’s not usual to mix chorizo and seafood. Most Spanish comments on the recipe are equally surprised.
It is a “Spanish recipe” but apparently it’s a new, fancy restaurant type thing.
Oh well if it works by all means.
rosey3191: Could I deglaze with red wine instead?