Ingredients
- 1 tablespoon extra virgin olive oil
- 1/3 cup leeks, thinly sliced, white part only
- 1 cup link spanish chorizo, diced
- 1 cup shallot, minced
- 2 teaspoon garlic, minced
- 1/3 cup ripe tomatoes, roughly chopped
- 2/3 cup dry white wine
- 1 cup bay leaf
- 1/2 tablespoon fresh thyme, chopped
- 1 tablespoon butter
- 1 pound mussels, scrubbed and bearded
- 2 tablespoon flat leaf parsley, chopped
- 1 tablespoon extra virgin olive oil (optional)
Preparation
Baking Directions:
1.Heat a large pot over medium heat; add olive oil, leeks and chorizo.
2.Sauté until the leeks start to soften and the chorizo starts browning (about 1 minute).
3.Add the shallot and garlic; cook until translucent (about 1-2 minutes).
4.Add tomatoes; cook until they start to break down a bit and release their juices (about 2-3 minutes).
5.Deglaze with white wine; add saffron, bay leaf, thyme, red pepper, butter, mussels and salt.
6.Cover with a tight-fitting lid; steam mussels until they start to open (about 3-5 minutes).
7.Taste broth and adjust seasoning.
8.Add parsley and optional olive oil.
Chef’s serving suggestion: Divide mussels into two bowls (or share one with your sweetie!), and pour an equal amount of broth into each bowl.
Serve with plenty of crusty bread
