Penn cove mussels with chorizo, garlic toasts, and smoked paprika aioli recipe

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  • Yield: 2 Servings as a main course, 4 as a hearty appetizer

Ingredients

Smoked Paprika Aïoli
  • ½ cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons smoked Spanish paprika
  • ½ teaspoon grated lemon zest
  • Kosher salt and freshly ground black pepper
Mussels
  • 2 tablespoons olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped Spanish chorizo (about 3 ounces)
  • 2 cups canned crushed or chopped tomatoes, undrained
  • ½ cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 2 pounds mussels, rinsed, scrubbed, and beards removed (discard any that won’t close)
Garlic Toasts and Garnish
  • 2 or 3 garlic cloves, peeled
  • 4 slices rustic bread, ½ to ¾ inch thick
  • Olive oil as needed for brushing
  • Kosher salt and freshly ground black pepper
  • 4 lemon wedges
How to Make It
    Make the Aïoli
  1. In a small bowl, combine the mayonnaise, lemon juice, paprika, and lemon zest. Season with salt and pepper to taste. Cover the aïoli, and refrigerate until ready to use and up to one day.
  2. Cook the Mussels
  3. Put a Lodge 12-inch cast iron skillet over medium-high heat, and add the oil. When the oil is hot, add the onion, and cook, stirring, until softened, about 3 minutes. Add the chorizo, and sauté for a minute or two. Add the tomatoes and wine, and bring to a simmer; continue to simmer (reducing the heat as needed) until the sauce thickens, 10 to 15 minutes. Season to taste with pepper and a little salt, if needed. Add the mussels to the skillet, increase the heat to medium-high or high, cover the pan, and cook until the mussels open, about 5 minutes (discard any that won’t open).
  4. While the Mussels cook, make the Garlic Toasts
  5. Preheat the broiler. Smash the garlic cloves with the back of a knife. Rub the slices of bread on one side with the smashed garlic. Brush both sides of the bread with oil, and season with salt and pepper. Toast the bread slices under the broiler, turning once, until golden and toasted, a minute or two per side. Remove the toasts from the broiler.
  6. Divide the mussels between 2 shallow soup bowls. Place a dollop of aïoli on each toast, and place a toast on the rim of each soup bowl. Serve immediately, garnished with lemon wedges as desired.
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