Mussels with Chorizo
Ingreadient
-
1 pound fresh mussels
-
1 tablespoon vegetable oil
-
1 shallot, finely chopped
-
1 poblano pepper, chopped
-
2 cloves garlic, minced
-
1//2 pound fresh ground chorizo
-
1 tablespoon panca pepper paste (Peruvian-style pepper paste)
-
1 (14.5 ounce) can diced roasted tomatoes
-
1/2 cup seafood stock or chicken broth
Direction
-
Soak, clean, and debeard mussels (see Note).
-
Heat oil in a Dutch oven or cast iron skillet. Add shallots, poblano peppers, and garlic. Stir until fragrant, 2 to 3 minutes.
-
Add chorizo; cook and stir until browned and crumbly. 5 to 7 minutes. Stir in panca pepper paste. Add roasted tomatoes and stock. Bring to a boil.
-
Reduce heat and bring broth to a simmer. Add mussels; cover and cook until shells open, about 5 minutes.
