Thursday, February 2, 2017

Steamed Mussels With Sherry, Saffron, And Chourico

Steamed Mussels With 
Sherry, Saffron, And Chourizo

In this simple yet deeply flavored dish, briny mussels and smoky Portuguese sausage are steamed in a fragrant broth of garlic, saffron and dry sherry. Make sure to have plenty of crusty baguette on hand to mop up the heavenly sauce. Since mussels are so perishable, source them from a reputable fishmonger and cook them on the same day you buy them.

2 lbs (1 kg) mussels
Large pinch saffron
¼ cup (60 mL) boiling water
2 tbsp (30 mL) olive oil
½ cup (125 mL) finely chopped shallots
3 cloves garlic, finely chopped
4 oz (125 g) mild chourizo or other smoked sausage, diced
¼ cup (60 mL) chopped flat-leaf parsley, divided
¾ cup (175 mL) dry amontillado or oloroso sherry
1 tbsp (15 mL) cold unsalted butter, diced
1 tsp (5 mL) fresh lemon juice
Salt and freshly ground black pepper to taste

Wash mussels in several changes of cold water. Discard any open mussels that do not close when sharply tapped on counter. Refrigerate, covered in wet kitchen towel, until ready to use.

Combine saffron and water in a small bowl. Let stand 10 minutes to infuse.

In a large pot, heat oil over medium heat. Add shallots. Cook, stirring, until tender, 5 minutes. Add garlic. Cook 1 minute. Add sausage and half of the parsley. Cook 1 minute. Add saffron water and sherry. Raise heat to high.

When mixture starts boiling, add mussels, stirring to coat. Cover and reduce heat to medium. Cook until mussels fully open, 4 to 6 minutes. Discard any that do not open. Stir in butter and lemon juice.

Taste sauce and season with salt (if necessary) and pepper. Sprinkle with remaining parsley. Serve immediately.

Serves 4 as an appetizer, 2 as a main course

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