This dish is like a dance of flavors. Briny mussels mingle with the aromatic Sofrito while Spanish chorizo adds depth. This is everything there is to love about Spain in a bowl – don’t forget the bread!
Time: 15 min
Serves 2-4Rating
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Loading...| 2 pound bag of mussels | |
| Sofrito | |
| 1/2 link Spanish Chorizo in a casing, diced | |
| Chopped fresh parsley or cilantro | |
| Bread for dipping into the juices |
| 1. | Soak the mussels in a big bowl of water. Be sure they have plenty of space in the bowl. |
| 2. | Heat a Dutch oven over medium heat and add in the diced chorizo. Heat through for about 2 minutes. Add in 2 cups Sofrito and place the mussels in the pot. |
| 3. | Cover and steam until the mussels have opened - about 6 minutes. Discard any unopened mussels. |
| 4. | Garnish with fresh parsley or cilantro and serve with warm bread for sopping the juices. |
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