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Skillet Mussels and Clams with Chorizo

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  • Skillet Mussels and Clams with Chorizo

    Skillet Mussels and Clams with Chorizo

    lb chorizo sausage
    2 T evoo
    1 lb or 2 doz mussels
    1 lb or 1 doz littleneck clams
    1 T finely chopped garlic
    c white wine
    1 T finely chopped fresh parsley
    1 T finely chopped fresh mint

    Remove sausage from the casing and break into pieces 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.
    Never lie, steal, cheat, or drink. But if you must lie, lie in the arms of the one you love. If you must steal, steal away from bad company. If you must cheat, cheat death. And if you must drink, drink in the moments that take your breath away........