steamed mussels in red wine chorizo broth
Infused with warm flavours of spicy chorizo, garlic, onion, fennel, and red wine topped with fresh tarragon served with delicious crusty bread.
Ingredients
- 2 pounds mussels scrubbed and debearded
- 1 small yellow onion
- 3 cloves garlic
- 1 roma tomato
- 2-3 chorizo sausages removed from casings
- 1 cup vegetable broth or fish stock
- 1 cup red wine use your favourite
- 1 shallot thinly diced
- 1 TBS tomato paste
- 2 TBS fresh tarragon
- salt and pepper to taste
- fresh bread to serve
Instructions
- In a food processor or blended add the onion, garlic, and tomato. Blend until smooth. Add a little water to help smooth the ingredients.
- In a large pot or dutch oven, heat 1 TBS olive oil. Cook chorizo until cooked through. Add the shallots and continue to cook an additional minute. Add the tomato paste cooking until fragrant. Next add the blended mixed vegetables followed by the broth. Bring to a boil and reduce to simmer for 10 minutes.
Notes
serving portion: 1 pound per person as a main course or 3/4 pound for appetizer.