Do you like seafood?
I know I do, especially during the warmer months! This is one of my favorite recipes, usually enjoyed with toasted bread or an olive oil pasta.
I like to think of this recipe as an elevated seafood boil!
The recipe itself is simple but I would warn you that cleaning out the seafood does take some time.
Prep work is essential
- Scrub the outside and make sure to get off anything sticking to the outside.
- Soak the mussels and clams in fresh water a for 15-25 minutes to remove sand from the inside.
- 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.
Ingredients
- 2 lbs. mussels
- 2 lbs. clams
- 16 oz crumbled chorizo sausage
- 1 large yellow onion diced
- 1 bottle of white wine suggestion pinot grigio, sauvignon blanc, or chablis
- 1 stick unsalted butter
- 4 tbsp. minced garlic
- Large pot
- Salt and pepper to taste
- 1 cup of chopped fresh parsley
- 2 cups of seafood/vegetable stock
- 1 loaf of crusty bread- toasted
Recipe
- In your large pot- melt butter, once butter is melted begin to brown chorizo, and onion for about 3-5minutes.
- Lower heat to medium, stir and add bottle of white wine, seafood stock, garlic. Let this simmer for 6 minutes.
- Add in seafood and cover. Cook until all shellfish pop open. Any unopened seafood is dead so throw away
- Add fresh parsley and give it one last stir.
- Plate seafood, then pour over rich broth. Serve with crusty toasted bread and enjoy!