Prep Time: 5 minutes Cook Time: 15 minutes
8 oz. Spanish chorizo, thinly sliced
3 shallots, finely chopped
2 garlic cloves, finely chopped
4 lb. black mussels, debearded, scrubbed 1 cup dry white wine
3 tbs. finely chopped fresh flat-leaf parsley, plus more for garnish 6 tbs. butter, cubed
1 baguette, warm, torn into large pieces
- Heat a Curtis Stone 4.8qt Stockpot over medium heat. Add chorizo and sauté for 8 minutes, or until golden brown. Add shallots and garlic and sauté for 2 minutes, or until fragrant. Add mussels and toss quickly to coat. Add wine, cover with lid, and cook over medium-high heat for 3 minutes, or until mussels begin to open. Discard any mussels that do not open. Stir in 3 tbs. of parsley. Using a slotted spoon, transfer mussels and chorizo to 4 warm serving bowls. Cover to keep warm.
- Boil cooking juices for 1 minute. Whisk in butter. Pour sauce over mussels.
- Sprinkle with additional parsley and serve immediately with baguette pieces.