Recipe information
Yield
serves 4
Ingredients
3
tablespoons 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
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Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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