Steamed Mussels + Saffron Chorizo Broth

Dinner

Ingredients:

3 tablespoons extra-virgin olive oil
5 ounces Mexican pork chorizo* (about ¾ cup)
1 small yellow onion, finely diced
1 medium leek, white and tender greens parts only, finely diced
3 cloves garlic, minced
1 medium roma tomato, cored and finely diced
¼ teaspoon saffron, crumbled
3 cups fish stock
1 cup dry white wine
1 tablespoon finely minced shallots
2 pounds mussels, scrubbed and debearded**
½ cup heavy cream
1 teaspoon chopped thyme
1 teaspoon granulated white sugar
Salt & pepper

French baguette, sliced and toasted, for serving

Directions:

In a large pot over medium heat, add the olive oil and heat through. Add the chorizo, leeks and onion. Cook, stirring occasionally, until the chorizo is cooked through and the onions are tender, about 6 to 8 minutes. Add the garlic, diced tomato and saffron and cook until fragrant, about 4 minutes. Add the fish stock and bring to a boil. Turn the heat down to low and simmer the broth for 20 minutes.
While the broth is simmering, combine the wine and shallots in another large pot, and bring to a boil.. Add the mussels, cover and cook over high heat until the mussels open, about 5 minutes. Strain the cooking liquid through a fine mesh strainer into a large bowl, then add to the fish broth mixture. Cover the mussels and set them aside.
Once the broth is done simmering, turn the heat up to medium, and whisk in the heavy cream until combined. Season with salt, pepper, thyme and sugar.

To serve: divide the mussels between bowls, and ladle the broth over the top. Serve hot with bread on the side to dip in the broth.

Directions:

In a large pot over medium heat, add the olive oil and heat through. Add the chorizo, leeks and onion. Cook, stirring occasionally, until the chorizo is cooked through and the onions are tender, about 6 to 8 minutes. Add the garlic, diced tomato and saffron and cook until fragrant, about 4 minutes. Add the fish stock and bring to a boil. Turn the heat down to low and simmer the broth for 20 minutes.
While the broth is simmering, combine the wine and shallots in another large pot, and bring to a boil.. Add the mussels, cover and cook over high heat until the mussels open, about 5 minutes. Strain the cooking liquid through a fine mesh strainer into a large bowl, then add to the fish broth mixture. Cover the mussels and set them aside.
Once the broth is done simmering, turn the heat up to medium, and whisk in the heavy cream until combined. Season with salt, pepper, thyme and sugar.
To serve: divide the mussels between bowls, and ladle the broth over the top. Serve hot with bread on the side to dip in the broth.

Notes:

When steaming the mussels, toss any mussels that do not open when steamed. This means they have most likely gone bad and are not suitable to be eaten.
*Mexican chorizo is a type of sausage seasoned with chili peppers and vinegar. It comes in many different varieties.
**Mussels have a long shaggy beard, which must be removed before cooking. Do this by pulling the beard away from the shell. Removing the beard kills the mussel, so perform this right before cooking the mussels.

Serves 4.

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