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Mussel With Potatoes & Sausage
Serves 4
- 2 tbsp olive oil
- 2 large potatoes, diced
- 3/4 lb (375 g) chorizo sausage, diced
- 3 garlic cloves, crushed
- 1/2 cup (125 ml) fish stock
- 4 tbsp dry sherry
- about 2 dozen large mussels, cleaned
- 1/2 tsp cumin seeds
- salt and black pepper
- chopped fresh cilantro to garnish
STEPS :
- Heat the olive oil in a large saucepan, add the potatoes, and cook gently, stirring
from time to time, for 12-15 minutes, until golden and softened. Add the chorizo
sausage and garlic and cook, stirring constantly, for about 2 minutes.
- Add the fish stock, sherry, mussels, cumin seeds, and salt and pepper to taste,
cover the saucepan tightly, and bring to a boil. Cook, shaking the saucepan frequently,
for 8-10 minutes, until the mussels have opened.
- Discard any mussels that have not opened; do not try to force them open.
- Transfer the mussel, potato, and chorizo mixture to a large serving dish and pour
the cooking juices over the top. Garnish with cilantro and serve hot.
MUSSELS WITH FAVA BEANS
Substitute 11/4 cups (375 g) fresh youngfava beans for the potatoes and proceed
as directed.
* * * Cook's know-how * * *
Chorizo, the Spanish sausage flavored with paprika and garlic, adds a russet color
to this simple peasant dish of sauteed mussels and potatoes. If chorizo is not available,
use another spicy sausage, such as the North African merguez or Polish kielbasa.
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