Mussels are such a ‘ guilty pleasure’ dish , forget popcorn and just get into a big bowl of fresh delicious mussels 🙂
All we need here are fresh mussels and i always cook them the same day i bring them home from the fish monger . This is a 2 lb. bag of fresh mussels in one bowl , you decide if you want to share …. lol 🙂
Have all addition ingredients chopped / diced ahead and all else handy because it all cooks pretty fast ; you will need :
- dry chorizo sausage – diced , coconut cream – 1 can , olive oil , 1-2 garlic cloves – grated , 1 cup diced fresh leek , 1 small sweet onion – diced brunoise cut , fire roasted red/yellow peppers – diced , Calabrian chilis both diced and a little paste , scallions chopped , choice of white wine – 1 cup or 1/2 cup pickling juice for alcohol free ; s/p , diced either fresh dill or basil , lemon zest and juice from 1 lemon .
- Start by sauteeing in a large wok type pan diced sausage , onions , garlic , leeks , roasted peppers and then add coconut cream ( regular cream could be an alternative ) , add all spices and wine , add the mussels and stir well to get it all together , cover pan with a lid and let simmer until the mussels all pop open ; add lemon zest , juice and fresh herbs and fold it all together again ( discard any mussel that did not open at that point ) ; move into serving bowl and sprinkle scallions on .
- A favorite chunk of bread will just make it all so good and ready to dig in to ; mussel up 🙂
- Start by sauteeing in a large wok type pan diced sausage , onions , garlic , leeks , roasted peppers and then add coconut cream ( regular cream could be an alternative ) , add all spices and wine , add the mussels and stir well to get it all together , cover pan with a lid and let simmer until the mussels all pop open ; add lemon zest , juice and fresh herbs and fold it all together again ( discard any mussel that did not open at that point ) ; move into serving bowl and sprinkle scallions on .