Mussels with white wine, lemon, and chorizo
White wine complements the flavor of fish and seafood, like mussels. Seafood is very low in calories while providing a boatload of muscle building protein. Serve with crusty whole grain bread to sop up the delicious sauce.
Skill Level: Beginner
Start to Finish: 15 minutes
Prep: 8 minutes
Cook: 7 minutes
1 small spicy chorizo, casing removed and minced (optional)
2 large shallots, sliced into crescent moons
4 garlic cloves, minced
3 tomatoes, diced
1/4 teaspoon thyme
2 tablespoons fresh parsley (or 1/2 teaspoon dried parsley)
1 lemon zest and juice
1 cup dry white wine (or broth or water)
2 pounds mussels
Salt and pepper to taste
1. In a large pot or Dutch oven over medium-high heat, sweat the chorizo. If you’re not using the chorizo, add 1 tablespoon olive oil.
2. Add the shallots and garlic and sauté until caramelized (about 2 minutes). Add the tomatoes, thyme, parsley and lemon zest only set the zested lemon aside to juice later). Sauté until the tomatoes release their juices (about 2 minutes). Add the wine and bring to a boil.
3. Add the prepared mussels (please see food safety tips above for full details). Put the lid on the pot or Dutch oven and let the mussels steam for about 3 minutes or until they start to open.
4. Throw away any mussels that don’t open (again, this is important for food safety). Squeeze in the fresh lemon juice.
5. Taste the broth and add pepper and salt to taste. Serve with delicious fresh baked bread.
Nutrition Information (per serving, not including optional chorizo)
Calories: 549; Protein: 57 grams; Total Fat: 11 grams; Carbohydrates: 33 grams; Sugar: 8 grams
Recipe and photo by Christy Brissette, M.S., R.D. 80 Twenty Nutrition
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