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Skillet Mussels and Clams with Chorizo
¼ lb chorizo sausage
2 T evoo
1 lb or 2 doz mussels
1 lb or 1 doz littleneck clams
1 T finely chopped garlic
¼ c white wine
1 T finely chopped fresh parsley
1 T finely chopped fresh mint
Remove sausage from the casing and break into pieces ¼” or smaller. In a 12” oven proof skillet over Direct high heat, warm the olive oil and cook the sausage until the meat is no longer pink, about 3 minutes, stirring occasionally. Add the mussels, clams, and garlic. Cook for 3 minutes, stirring gently once or twice. Add the wine. As the shells steam open, transfer them with tongs to a medium bowl (the clams will probably take longer to open). Discard any clams or mussels that do not open within 10 minutes in the skillet. Return the opened shellfish to the skillet and add the parsley and mint. Stir gently to evenly distribute the ingredients. Serve warm. Makes 4 servings.
¼ lb chorizo sausage
2 T evoo
1 lb or 2 doz mussels
1 lb or 1 doz littleneck clams
1 T finely chopped garlic
¼ c white wine
1 T finely chopped fresh parsley
1 T finely chopped fresh mint
Remove sausage from the casing and break into pieces ¼” or smaller. In a 12” oven proof skillet over Direct high heat, warm the olive oil and cook the sausage until the meat is no longer pink, about 3 minutes, stirring occasionally. Add the mussels, clams, and garlic. Cook for 3 minutes, stirring gently once or twice. Add the wine. As the shells steam open, transfer them with tongs to a medium bowl (the clams will probably take longer to open). Discard any clams or mussels that do not open within 10 minutes in the skillet. Return the opened shellfish to the skillet and add the parsley and mint. Stir gently to evenly distribute the ingredients. Serve warm. Makes 4 servings.
