Chorizo sauce gives steamed mussels a Spanish flair
As you gear up for the traditional Italian-American Feast of the Seven Fishes, consider spinning the globe and incorporating flavors from different cuisines. This recipe for steamed mussels coats the sweet and briny bivalves with a roasted red pepper and chorizo sauce that mimics a classic Spanish romesco dip in taste and texture, but is thickened with smoky and piquant pork chorizo, rather than bread and almonds. The dish is then finished with anise-scented tarragon for a punch of freshness and served with crusty bread for mopping up the extra sauce. MUSSELS WITH A ROASTED RED PEPPER AND CHORIZO SAUCE 2 to 3 lbs. mussels
2 red bell peppers, seeds removed and cut into quarters or large planks 2 plum tomatoes, quartered 1 shallot, peeled and cut
into 1-inch chunks
6 oz. (2 links) smoked chorizo, casing removed and cut into A-inch cubes
4 T. olive oil, divided
2 garlic cloves, minced
1 T. sherry vinegar A c. dry white wine D t. salt
D t. black pepper Pinch cayenne pepper
2 T. minced parsley
2 T. minced tarragon Crusty bread slices, toasted
Rinse the mussels in cold water and check for “beards” or stringy byssus threads, which help the mussels attach to the cluster while they grow. Pull the byssus threads down in a sharp motion toward the pointy end of the mussel to remove. Place the mussels in a bowl and refrigerate until ready to cook.
Preheat a broiler. Place the planks of red bell pepper on the sheet pan, skin side up, with the quartered tomatoes, shallot pieces and cubes of chorizo, then drizzle all ingredients with 2 tablespoons olive oil. Broil at 6 to 8 inches away from the flame for 5 to 7 minutes, or until the bell pepper skins are blistered and dark and the chorizo is browned. Transfer these ingredients to a blender.
In a soup pot with a tightfitting lid, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the minced garlic to the pot and cook for 10 seconds before pouring in the sherry vinegar and white wine. Immediately add the mussels to the pot and quickly cover with a lid. Steam the mussels for 2 minutes then slide the lid a half inch from the edge and carefully pour the steaming liquid into the blender with the fireroasted ingredients. Season the sauce with salt, black pepper and cayenne pepper, then blend until smooth.
Pour the sauce over the mussels and sprinkle in half of the minced tarragon and parsley; toss to combine. Serve the mussels with toasted crusty bread and finish by sprinkling the remaining tarragon and parsley over the top.