On Monday night I tried out a recipe I’ve had my eye on for a while: mussels with white beans and chorizo from Food and Wine magazine. I had chorizo-style spicy smoked chicken sausage on hand (which I use often in pasta – it’s got a great chorizo flavor), so I used that, and added some chicken stock when I felt the mussels needed a little more liquid.
Other than those two, basic modifications, I followed the recipe closely and took the suggestions of commenters who recommended adding a little more than the called-for pinch of crushed red pepper. The broth turned out spicy, a bit acidic – thanks to the tomatoes – and hearty – thanks to the white beans. The smokey sausage took the fresh mussels, which tasted of the sea, to new heights. Served with a crusty baguette, this was a great, summery dinner, and one that I’ll look forward to making again.
For the recipe, see here.