Chorizo is a spiced sausage that Spanish, Portuguese, Mexican, and other spicy Latin cultures use. I’ve made this recipe with all kinds of chorizo (hard or soft, spicy or mild) and also have used Cajun Andouille sausages as well. Turns out great every time – I like to try different ways to do this, and you should experiment for fun too!
What you will need:
1 bottle dry Oregon white wine
5 lbs of mussels –cleaned and sorted (if open mussels do not close when tapped lightly then discard them)
3/4 lb chorizo (mashed like ground beef or chopped fine if hard chorizo)
a few tablespoons of olive oil (or butter if you’d like)
a pinch of black pepper
1 teaspoon of salt
4 cloves of garlic – whole
1 large onion of your choice or 3 shallots – chopped
parsley for garnish
A deep pan
A wooden spoon
1) Turn the stove on medium high and let the pan warm. Add the chorizo and cook to browning. Remove from pan and keep in a bowl for soon.
- keep the mussels in a bowl with water and a splash of wine
2) Add the olive oil, onion, and garlic to the hot pan (garlic can be minced, whole, smashed, however you like them- I leave mine whole). Let the garlic and onions sweat in the pan for roughly 3 minutes
3) add ½ the bottle of wine (sizzle!) -this deglazes the pan.
-lower head on stope to low-medium
4) add mussels and water and stir to mix gently and briefly. Add the salt and pepper. Cover and let simmer until the mussels open (5-10 minutes)
5) add chorizo back in to the pot
6) mix and serve with broth and a crusty bread (and the other half bottle of wine if you haven’t finished it yet!)
Wine Pairings – Oregon White Wines
The wine you select has a lot to do with the kind of Chorizo you select. The spicier the meat, the drier the wine, in general. Here are three wines ranging from dry to slightly sweet:
Westrey Chardonnay Willamette Valley 2010 $17.95
The beautiful fruit meets clean acidity half-way for a great match.
Lumos Rudolpho Vineyard Pinot gris 2011 $14.80
Full of the beautiful, clean, crisp, citrusy qualities that you love in this Pinot Gris.
Madrone Mountain Starthistle Cuvee Riesling 2009 $21.55
The Starthistle Cuvee’s mouthwatering aromas are of orange blossoms and candied ginger. Flavors include quince and key lime with a subtle minerality. There is a very slight sweetness that is balanced by the acidity. This pale golden green wine has a lengthy finish with notes of nutmeg and white pepper.