Do you love seafood? I know I do, especially during the summer! This is one of my favorite recipes, usually enjoyed with fresh bread or pasta with a touch of olive oil.
This recipe itself is simple but I would warn you that cleaning out the seafood does take some time. Before attempting the recipe make sure to soak the mussels and clams in water a few hours before you begin, these animals naturally clean themselves and spit out sand that is inside of them when soaked in fresh water, kind of cool right! The second step is to remove the beard from the mussel. Easy to identify it’s a hairy string that sticks out of the mussel, all you need to do is pull it out. Don’t worry the beard isn’t anything weird, it is what the mussel uses to cling to rocks and such, with that said, this dish can be served as is or would make a lovely companion to any starch; happy eating!
- 2 lbs. mussels
- 2 lbs. clams
- 1 cup chopped Chorizo
- 1 white or yellow onion chopped
- 1 bottle of white wine *suggestion pinot grigio, sauvignon blanc, blended table white, dry Riesling
- 1 stick unsalted butter
- 4 tbsp. minced garlic
- Large pot
- Salt and pepper to taste
- 1 cup of chopped fresh parsley
- Let clams and mussels sit in cold water for about 3 hours before cooking
- Chop chorizo, onion and garlic
- Heat up large pot and add butter
- Once butter is melted, add and brown chorizo.
- Add in chopped onion and cover pot for about 3 minutes
- Uncover and add in white wine and cook for about 2 minutes. Stire all contents of pot.
- Add in chopped garlic
- Stir and adjust seasoning usually some black pepper will do
- Add in seafood and cover
- Cook until shellfish pops open (Any unopened seafood is dead so throw away)
- Add fresh parsley and give it one last stir.