Galicia, in northern Spain, is a paradise for shellfish, especially mussels and clams. This simple recipe adds a smoky boost with diced Spanish chorizo.
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1 medium onion, chopped into ¼-inch pieces
1/2 red bell pepper, chopped into ¼-inch pieces
2 tbsp garlic, coarsely chopped
8 oz undefined, cut on the bias into 1/8-inch slices
2 1/2 cups white wine, a Spanish Albariño is perfect)
2 lbs fresh mussels, scrubbed and de-bearded
3 tbsp undefined
1 sprig of rosemary
Coarsely chopped parsley for garnish
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.