Mussels with saffron and chorizo sausages
2 servings
30 minutes
Mussels with saffron and chorizo sausages are a vibrant, spicy, and rich dish that combines sea and meat flavors. It draws inspiration from Italian cuisine, known for its ability to harmoniously blend simple yet expressive ingredients. Tender mussels infused with the aroma of white wine and cream are enriched by the depth of saffron's flavor and the spiciness of chorizo. This dish is perfect for cozy evenings with a glass of white wine. Served with warm baguette that absorbs the rich sauce, making each forkful a true gastronomic delight. Saffron adds an exquisite golden note while chorizo brings a bit of heat, making each serving unforgettable. A wonderful choice for those who appreciate the balance of sophistication and bold flavors!
1
Chop the garlic finely. Cut off the stems of the parsley and chop it. Cut the sausages into large pieces. Instead of chorizo, any spicy hard smoked sausages can be used.
- Garlic: 3 cloves
- Parsley: 1 bunch
- Chorizo: 80 g
2
Clean the mussels from seaweed.
3
Take a large deep frying pan or pot. Heat olive oil in it, then add garlic and parsley.
- Olive oil: to taste
- Garlic: 3 cloves
- Parsley: 1 bunch
4
Then add the sausages and after a couple of minutes, when the crazy smell comes, add the mussels.
- Chorizo: 80 g
- Mussels in the shell: 800 g
5
Immediately pour in the white wine and let it evaporate.
- Dry white wine: 0.3 glass
6
Then cover with a lid so the mussels heat up and open.
7
Then add cream and saffron, bring to a boil, and keep on heat for another 3 minutes.
- Cream (22%): 200 ml
- Saffron: to taste
8
Place in a deep dish and sprinkle with more parsley. Warm the baguette and eat from the deep plate, dipping the baguette in the sauce.
- Parsley: 1 bunch
- French baguette: 1 piece
