This recipe was modified from Gjelina’s cookbook. If you are going to buy one cookbook this year, this is it!
These mussels with chorizo and tomato confit were beyond good–yet another wonderful idea from @Gjelina. I have found so many opportunities to use the tomato confit! Tucked away in my pantry, it elevates many a last-minute supper from delicious to spectacular. Here I’ve sautéed chunks of chorizo, tomato confit, garlic confit and shallot oil. I tossed the mussels in this lusciousness and then added extra wine and extra broth (can be made Paleo by substituting broth for wine and adding a dash of coconut amino’s) to make it more of a sauce. Two of us ate the three lbs of mussels without a second thought, and this dish would be spectacular with grilled bread.
Mussels and Chorizo Soup
- 3 lbs mussels
- 4 links (or about 9 oz.) chorizo, 1/4 inch slices then cut into quarters
- 1/2 cup tomato confit, with oil, chopped
- 2 Tbsp shallot confit
- 6 cloves garlic confit, finely chopped
- 3/4 C dry white wine
- 3/4 C chicken stock
- 1/2 tsp crushed red pepper flakes
- 1/2 cup flat-leaf parsley, chopped
Sauté the chorizo chunks in a large saucepan over medium-high heat, for about 3 minutes or until it begins to brown. Then add the tomato confit, shallot confit, and garlic confit, cooking everything together until the chorizo is browned and has rendered most of its fat, about 2-3 minutes.
Add the mussels to the pan and quickly toss to combine well. Gjelina recommends black mussels, but I used another kind and also found it to be good. Stir in the wine and chicken stock, being sure to scrape any browned bits from the bottom of the pan. I added more wine and stock than the recipe recommends, as I like my mussels with more broth. Season with salt, pepper and crushed red pepper flakes. Cover the pan loosely, allowing some steam to escape, and cook until most of the mussels open up. This usually takes about 5 minutes. Then discard any remaining unopened mussels. Add parsley, season with more salt if necessary, and serve.