I recall the time, waaaay back in the days of this past June, that I first tried to make mussels at home. Gosh, it seems just like yesterday doesn’t it?
Mussels with Chorizo and Spicy Charmoula Broth
Bon Appetit, December 2009
1 cup of fresh cilantro sprigs
1/4 cup paprika
3 1/2 tablespoons fresh lime juice
4 garlic cloves, chopped
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil
2 teaspoons harissa paste
1 teaspoon ground cumin
3 cups of vegetable broth
3 ounces fresh Spanish chorizo. casing reomved, broken into pieces
3 pounds of mussels, scrubbed, debearded
Chopped fresh Italian parsley
Puree first 8 ingredients in processor until smooth paste forms. Transfer to a large saucepan. Whisk in vegetable broth. Bring mixture to a boil. Reduce heat to medium and simmer about 20 minutes to blend flavors. Season charmoula broth to taste with salt and pepper. Cool broth slightly; cover and chill overnight to develop flavor.
Heat large pot over medium heat. Add chorizo and cook until browned, breaking up meat with back of spoon, about 3 minutes. Add mussels; stir to coat. Add 1 1/2 cups of charmoula broth. Cover pot; cook until mussels open, stirring occasionally, about 5 minutes (discard any mussels that do not open).
Transfer cooked mussels to large bowl. Season charmoula broth to taste with salt and pepper. Pour broth over mussels. Sprinkle with parsley and serve dish with crusty bread.