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Hello, Everyone
This is one of my favorite summer dishes, that can be served as an appetizer, or as dish if combined with linguine.
Spicy white sauce that can be enjoyed with a nice Reisling, or Chardonay...or a Miller High Life on the deck!
(I'm not perfect with measurements, so use your palate and experience to season to your liking.)
For 3 lbs of mussels:
Ingredients
3 lbs mussels (clean & de-bearded)
4-5 shallots
Medium Vidalia onion
Sun dried tomatoes (I used oil packed - about 9 of them / you'll need to reconstitute if they are dried)
2 Chorizo Sausage links
Fresh Basil
Hot pepper flakes to taste (be careful here - Chorizo is also spicy to begin with)
Cup of white wine (I used chardonnay)
12-16 OZ of beer
Chop:
Mince a few shallots
Mince a few cloves of garlic
Chop Vidalia onion pretty small (more coarse than the shallots & garlic)
Fresh basil (if you have it, dried if you don't)
Slice:
Sun Dried Tomatoes
Take sausage out of the casing.
Sauté (in the bottom of your steaming pot):
add a little olive oil, then Garlic, onion, shallots
After the onion & shallots have softened, then add:
chorizo and cook the chorizo, breaking up in the process
Cook:
Once the chorizo is fully cooked, add white wine, Sun Dried tomatos and beer, bring to a boil
Add mussels, and steam until open - stirring pot vigorously once or twice to ensure mussels cook properly, and to distribute sauce evenly.
ENJOY!
This is one of my favorite summer dishes, that can be served as an appetizer, or as dish if combined with linguine.
Spicy white sauce that can be enjoyed with a nice Reisling, or Chardonay...or a Miller High Life on the deck!
(I'm not perfect with measurements, so use your palate and experience to season to your liking.)
For 3 lbs of mussels:
Ingredients
3 lbs mussels (clean & de-bearded)
4-5 shallots
Medium Vidalia onion
Sun dried tomatoes (I used oil packed - about 9 of them / you'll need to reconstitute if they are dried)
2 Chorizo Sausage links
Fresh Basil
Hot pepper flakes to taste (be careful here - Chorizo is also spicy to begin with)
Cup of white wine (I used chardonnay)
12-16 OZ of beer
Chop:
Mince a few shallots
Mince a few cloves of garlic
Chop Vidalia onion pretty small (more coarse than the shallots & garlic)
Fresh basil (if you have it, dried if you don't)
Slice:
Sun Dried Tomatoes
Take sausage out of the casing.
Sauté (in the bottom of your steaming pot):
add a little olive oil, then Garlic, onion, shallots
After the onion & shallots have softened, then add:
chorizo and cook the chorizo, breaking up in the process
Cook:
Once the chorizo is fully cooked, add white wine, Sun Dried tomatos and beer, bring to a boil
Add mussels, and steam until open - stirring pot vigorously once or twice to ensure mussels cook properly, and to distribute sauce evenly.
ENJOY!
![](http://weathersticker.wunderground.com/weathersticker/big2_cond/language/www/global/stations/71624.gif" alt="Click for Toronto Pearson, Ontario Forecast" border="0" height="60" width="468" /></a>)
way to jump right in there FHC!
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