Mussels with Red Pepper and Chorizo

Mussels with Red Pepper and Chorizo
Photo by Becky Luigart-Stayner


  • 1 ½ cups dry white wine
  • ¼ teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped
  • + 4 more ingredients
    • 2 pounds fresh mussels, scrubbed and debearded
    • 1 small red bell pepper, cut into thin, short strips
    • 1 small onion, halved and thinly sliced
    • Lime wedges

Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and sauté 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and sauté 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tende...

View full recipe at My Recipes


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