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Steamed Mussels or Clams with Chorizo
(recipe, Carrie Floyd)
This Iberian classic is a favorite among my friends, and is equally good prepared with either mussels or clams. Serve with lots of good bread to sop up the broth.
- 1 Tbsp. good-quality olive oil
- 1 large shallot, finely chopped
- 1 pinch of red pepper flakes
- Spanish chorizo, about a 3-inch length, thinly sliced into half moons (to equal about 1 cup)
- 2 cups chopped ripe tomatoes (use cherry or grape tomatoes once tomatoes are out of season)
- 2 cups fairly dry white wine (whatever you’ve opened to drink while preparing the mussels)
- 2 lb. fresh mussels or clams, rinsed and debearded
- 3 Tbsp. unsalted butter
- Sea salt to taste
- Rustic bread or sliced baguette, for serving
- In a large sauté pan, heat the olive oil. Add the shallot and red pepper flakes and sauté until the shallot is softened; add the chorizo and continue to cook for several minutes. Add the tomatoes and cook until the tomatoes begin to break down. Add the white wine and bring to a simmer.
- Add the mussels or clams, and cover the pan with a lid. Cook until the shells begin to open. Do not overcook; if necessary, remove open-shelled mollusks with a slotted spoon to a plate and continue to steam the remaining shellfish. Discard any mussels or clams that do not open.
- Stir butter into the sauce and season to taste with salt. Spoon the mussels into a shallow bowl and top with the tomato-chorizo sauce.
- Serve immediately, with lots of good bread to dunk into the broth.