Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
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1 pound fresh mussels
1 tablespoon vegetable oil
1 shallot, finely chopped
1 poblano pepper, chopped
2 cloves garlic, minced
1//2 pound fresh ground chorizo
1 tablespoon panca pepper paste (Peruvian-style pepper paste)
1 (14.5 ounce) can diced roasted tomatoes
1/2 cup seafood stock or chicken broth
Directions
Soak, clean, and debeard mussels (see Note).
Heat oil in a Dutch oven or cast iron skillet. Add shallots, poblano peppers, and garlic. Stir until fragrant, 2 to 3 minutes.
Add chorizo; cook and stir until browned and crumbly. 5 to 7 minutes. Stir in panca pepper paste. Add roasted tomatoes and stock. Bring to a boil.
Reduce heat and bring broth to a simmer. Add mussels; cover and cook until shells open, about 5 minutes.
From the Editor:
Some farm-raised mussels may come already prepared, but usually, you will have to soak, scrub, and debeard them. Here’s everything you need to know about How to Clean Mussels.