(Ph. © Jewels of New York)You've got to give it to the French: moules for dinner just might be the best (and easiest) meal there is, whether you're cooking for 1 or 10. Now throw in some chorizo and paprika and you've got the makings of a truly perfect summertime supper, straight from the Iberian peninsula. But don't take my word for it. Chef and Jewels of New York founder Diana Yen whipped up this Spanish-inspired recipe for mussels in white wine that's sure to make you ditch your dinner reservation tonight. Just don't forget to serve it up with a little crusty bread for dunking. "Moules frites has always been one of my favorite seaside meals when I'm traveling in Europe," says Yen. "This version with Spanish paprika and chorizo has a little bit of a kick." Try it out for yourself and let us know how it goes @lonnymag!
(Ph. © Jewels of New York)SPANISH MUSSELS IN WHITE WINE
-- 8 ounces chorizo sausage, diced into small pieces
-- 2 tablespoons olive oil 1 yellow onion, finely chopped
-- ½ teaspoon Spanish smoked paprika
-- ¼ teaspoon crushed red pepper flakes
-- pinch of saffron
-- ½ teaspoon fresh ground black pepper
-- 3 garlic cloves, minced
-- 2 tomatoes, chopped
-- ½ cup dry white wine
-- 2 tablespoons finely chopped fresh parsley leaves
-- 4 pounds mussels, scrubbed
-- baguette, for serving
In a large pot, cook the sausage until brown over medium-high heat, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.
Pour in oil and when heated, add chopped onion, paprika, red pepper flakes, saffron, and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 2 minutes. Stir in the wine and sausage and bring to a boil. Reduce heat to medium and simmer until liquid is slightly reduced, about 1 minute.
Add mussels and ½ a cup of water to the pot and cook until the mussel shells have opened, about 10 minutes.
Ladle mussels and broth into bowls and top with sausage. Discard any shells that have not opened. Serve with baguette slices for dipping. Enjoy!