JRDN’s Steamed Mussels

Fresh mussels and chorizo are the stars of this creamy, brothy, tomato-based dish that’s finished with a bit of chili heat. Serve with grilled bread to sop up the extra broth.

Ingredients

• Fresh Black Mussels 2 lbs
• Spanish Chorizo diced, 1 cup
• Garlic 4 cloves, chopped
• Shallots chopped, 2 Tbs
• White Wine 1 cup
• Chunky Tomato Sauce 1 cup
• Heavy Cream 1 cup
• Butter 2 Tbs
• Parsley, Chives and/or Tarragon chopped 2 Tbs
• Red Chili Flakes 1 tsp
• Juice of 1 Lemon
• Salt and Pepper to taste
• French Baguette 1, sliced and grilled

Cook It

1. Wash mussels in cold water, removing any stringy beards. Discard any mussels that don’t close when tapped.
2. Heat a large skillet over medium heat. Add chorizo and cook for 1 to 2 minutes, until fat is rendered. Don’t burn the chorizo — this first step sets the flavor for the entire dish. Add mussels, garlic, and shallots and sauté for another minute. Add wine and simmer until reduced by half.
3. Pour in tomato sauce and cream and stir to incorporate. Cover and steam for another 3 minutes, until mussels open. Uncover, then stir in butter, herbs, chili flakes, and lemon juice. Once butter has melted, season with salt and pepper. Discard any mussels that don’t open.
4. Pour into your favourite serving bowl. Serve with grilled bread.

Excerpted from San Diego Cooks: Recipes from the Region’s Favorite Eateries, Bakeries, and Bars by Ligaya Malones. Introductory text slightly abridged. Photography by Deanna Sandoval. Copyright © 2024 by Ligaya Malones and Deanna Sandoval. Recipes copyright © 2024 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.