Steamed Mussels With Chorizo, Smoked Paprika & Garlicky Croutons

Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons is a flavorful and satisfying dish that combines the briny taste of mussels with the smoky and savory flavors of chorizo and smoked paprika.

To begin, a mixture of olive oil and minced garlic is set aside for later use. The broiler is preheated to high, with the oven rack positioned about 4 inches away from the broiler element. In a Dutch oven, olive oil is heated, and thinly sliced onion is added along with a pinch of salt. The onion is cooked until softened, and then sliced garlic is stirred in until the edges of the onion start to brown. Smoked paprika is added and cooked briefly to release its fragrant aroma. Diced fresh tomatoes (or canned diced tomatoes) along with dry white wine, chorizo, and thyme are added to the Dutch oven and brought to a simmer. The mussels are then added to the mixture, ensuring they are coated with the flavorful sauce. The Dutch oven is covered and the mussels are cooked until they open, which usually takes about 8 to 10 minutes. It’s important to discard any mussels that do not open. While the mussels are cooking, baguette slices are arranged on a baking sheet and brushed with the reserved garlic oil. They are then sprinkled with salt and pepper and broiled until they turn golden brown and become crispy. Once the mussels have cooked and the croutons are ready, the dish is served by ladling the mussels along with the flavorful sauce into bowls. The garlicky croutons are placed on top, providing a delicious crunch and additional garlic flavor.

Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons is a fantastic dish to serve as an appetizer or a main course. The combination of flavors and textures creates a delightful culinary experience that seafood and chorizo lovers will truly enjoy.

SERVES: 4

INGREDIENTS:

• 5 Tbs. extra-virgin olive oil
• 6 cloves garlic, 2 minced and 4 thinly sliced
• 1 small yellow onion, thinly sliced
• Kosher salt
• 3/4 tsp. smoked sweet paprika
• 1 cup seeded and diced fresh tomato or one 14 1/2-oz. can diced tomatoes, drained
• 1 cup dry white wine
• 6 oz. Spanish-style chorizo, cut into 3/8-inch pieces (1 1/4 cups)
• 3 sprigs fresh thyme
• 4 lb. mussels, scrubbed and debearded
• 1 baguette, cut on the diagonal into 1/2-inch slices
• Freshly ground black pepper

INSTRUCTIONS:

1. Combine 3 Tbs. of the olive oil and the minced garlic in a small bowl and set aside.
2. Position an oven rack about 4 inches from the broiler element and heat the broiler on high.
3. In a 6-quart Dutch oven, heat the remaining 2 Tbs. olive oil over medium-high heat until shimmering hot. Add the onion and a pinch of salt and cook, stirring occasionally, until softened but not browned, about 3 minutes.
4. Stir in the sliced garlic and cook until the edges of the onion begin to brown, about 1 minute. Stir in the smoked paprika and cook until fragrant, about 30 seconds.
5. Add the tomatoes, wine, chorizo, and thyme and bring to a simmer, stirring occasionally. Stir in the mussels, coating them with the sauce mixture. Cover and cook, stirring 2 or 3 times, until the mussels have opened, 8 to 10 minutes.
6. Meanwhile, arrange the baguette slices in a single layer on a rimmed baking sheet and brush them with the garlic oil, dividing the bits of garlic evenly among the slices. Sprinkle with salt and pepper and then broil, rotating the baking sheet as needed, until evenly browned and crisp, 1 to 2 minutes.
7. Discard any mussels that have not opened. Serve the mussels with the sauce and the croutons.

NUTRITIONAL INFORMATION:

PER SERVING

• 820 CALORIES | 44G PROTEIN | 60G CARB | 38G TOTAL FAT | 9G SAT FAT |
  21G MONOFAT | 4.5G POLY FAT | 95MG CHOL | 1880MG SODIUM | 3G FIBER

NOTE:

• The chorizo and mussels cook together, creating a briny, smoky broth that begs to be sopped up with garlic toast. Add a salad and you’re done.