Steamed Mussels w/ Chickpea Chorizo Butter Broth
Working in a fine dining restaurant has been amazing. In only a month, I have already learned so many things that I never knew before. I have learned how to shuck oysters, how to make an immulsion, seasoning techniques, flavor concepts, how to prepare mussels and much more. After watching all of the mussels that go out to guests at SALT, I really began to crave them. I went home a little bit ago to have dinner with my family and ended up spending the entire day learning about and working on my food photography with my mom (aren’t I lucky to have a mom who can show me that!?).
My mom’s photography lessons really paid off! The three main (new) things that I learned that day are:
- USE REAL LIGHT, even if it seems dark.
- Use the “curves” setting in photoshop and select the eye dropper to set the white balance (message me if you would like more info on this one).
- Pay attention to patterns vs height in your photos, use a overhead shot for flat things and a horizontal shot for tall things.
As for the mussels… OH. MY. GOD. They were so delicious, plus 30 of them only cost about $6! The chorizo added a bit of spicy and the chickpeas gave a nice texture to the shellfish. Adding spinach makes the dish a BIT healthier and adds nice color. The presentation of this dish is beautiful. It is definitely a good one to keep in mind for guests, especially because it is so easy to make.
Steamed Mussels w/ Chickpea Chorizo Butter Broth
Ingredients
- 3 cloves garlic chopped
- 1 large shallot chopped
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 lb ground chorizo
- 3/4 cup butter
- 3/4 cup dry white wine
- 1 10 oz can chickpeas
- 3 cups fresh spinach
- 1 lb mussels washed & debearded
- 2 tbsp fresh chives chopped
- 2 tbsp fresh parsley chopped
Instructions
- Melt 1/4 cup butter in a large saucepan over medium heat. Add 2 cloves minced garlic, shallots, salt, pepper and chorizo and sautee until chorizo is cooked (about 5 minutes).
- Add 1/4 cup white wine, chickpeas and spinach and continue to cook until spinach is wilted and chickpeas are heated through (about 3 minutes). Reduce heat to simmer to keep warm.
- In another large saucepan, melt the remaining 1/4 cup butter and add the 1/4 cup white wine.
- Add the mussels and 1 minced clove of garlic, cover and let steam until opened (about 5-8 minutes).
- Once opened, toss with butter and wine broth until well coated.
- Divide the chickpea mixture between bowls, then top with mussels and broth. Garnish with fresh chives and parsley before serving.
What a gorgeous dish and recipe! And yes very lucky your mom can give you photo lessons, how fun 🙂
I LOVE Mussels! This looks Delicious! I’m making this ASAP. Thanks for the recipe
Oh this looks so yummy-good!! I really like that you added in the chickpeas!
I’m usually not a fan of mussels, but this dish looks so pretty, I think even I would try it!
Simple, clean, and completely mouthwatering!
I love chorizo. It’s been so long since I’ve eaten any.
Thanks for the Photoshop tips. I know Photoshop well for web graphics, but am just starting to try sharpening up photos. Great tip with using curves. I’ll try it out.
Ooo love this, it looks so delicious! 🙂
Stunning dish and photos! Bravo…
My hubby loves mussels!! I have never even considered making them at home for him. But with a recipe like this, I might have to try sometime!
Oh I love mussels! This looks super great. You are so lucky that your mom can help you with photography- the photos do look great!
This recipe looks so delicious. I have an allergy to seafood and wine together. Can you suggest what I could use in place of the white wine with the mussels. It seems that a lot of seafood recipes use wine and the seafood and wine combination for me is almost deadly. Thanks for any help you can give.
This is such a great recipe. I love both mussels and chickpeas but have never cooked them together.
I normally go with the classic French method using white wine, butter, garlic, shallots and parsley, but I love how you’ve added all sorts of great flavours into the mix with the chorizo, chickpeas and spinach. This definitely sounds like my kinda meal!
BTW, gorgeous photos and styling. Your mom is a great teacher. 🙂
These mussels is a must. It looks so enticing and appetizing.
I love your 3 tips! And your mussels look to die for – makes me really sad that I don’t have them in front of me!
I love mussels and your recipe looks fantastic.
ps. what a brilliant mother-daughter team you both must make! 🙂
I love mussels – always do!
In fact I having a mussels 2 times last weeks 😀
Tq for sharing the recipe & photography tips 🙂
& Congratz for the top 9 on Foodbuzz Jenny! 😉
I would substitute a chicken or veggie broth, it can reduce like a wine would, although it will give a bit of a different flavor than wine. you could also do a bit more butter with a splash of vinegar.
$6 is a bargain!!
Kudos to your momma for her tips. 😀 This dish looks outstanding!
Oh wow..I LOVE mussels! So this is just amazing! Congrats on Top9!
Good work Jenny! The photos look great!
Love mussels, I’ve just been hesitant to make them because I always think about them being too expensive. THIS, however, looks too great not to try!
Looks amazing, have printed it out and may even try it on friends this weekend. Thanks for the photoshop tips too.
Such a gorgeous recipe!
Wow, these look incredible! I’ve never made mussels before but you’re definitely encouraging me to try.
Whoa, thta’s your Mom? She has a fantastic culinary background BUT….this is your blog so I want to admire these amazing looking mussels which is one of my favorite dishes, fast and easy these always impress people! Your blog and writing are amazing and I wish mine was as structured, a new make over for me is coming soon though and I cant wait,
Great post!!