Steamed Mussels w/ Chickpea Chorizo Butter Broth

August 20, 2011 26 comments Article Appetizers, Lunch, Main Course, Meat, Recipes, Seafood

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:

  1. USE REAL LIGHT, even if it seems dark.
  2. 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).
  3. 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

5 from 3 votes
Print Recipe Pin Recipe
Servings 4 as a main/ 6 as appetizer

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.

Print Friendly, PDF & Email

Related Posts:

26 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!




Copyright Savour the Senses 2025 | Theme by ThemeinProgress | Proudly powered by WordPress