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Spicy Mussels in Tomato Chorizo Broth
1 lb chorizo or other spicy sausage casings removed 3 garlic cloves minced 1/4 tsp red pepper flakes 1 14- oz can diced tomatoes 1 White Winemaker’s Blend 1/4 tsp dried thyme 2 lbs mussels cleaned and debearded Salt and pepper to taste
In a large pot or dutch oven set over medium heat, brown sausage until cooked through, breaking up any chunks with the back of a wooden spoon. Using a slotted spoon, remove sausage to a paper towel-lined plate to drain, leaving drippings in pan. Add garlic and red pepper flakes to pot and cook until fragrant, about 1 minute. Add tomatoes, wine, and dried thyme and turn heat to medium high. Bring to a boil and add mussels. Cover and cook 3 minutes. Remove lid, stir gently and re-cover. Cook another 3 to 4 minutes, or until most mussels have opened (discard any that do not open). Remove mussels from pot with a slotted spoon or skimmer. Return sausage to pot, season broth with salt and pepper and bring back to a boil for a few minutes until somewhat thickened. Serve by placing mussels in large bowls and spooning sauce over.