Steamed Mussels with Chorizo and Corn

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Shellfish · high-protein

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Ingredients

• 1 1/2 lb mussels
• 3 oz Spanish chorizo
• 1 1/2 cups (from 2 ears) corn kernels
• 1 shallots
• 2 cloves garlic
• 1/2 cup dry white wine
• 1 1/2 tbsp unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 1 lemon
• 1/4 tsp red pepper flakes
• 1 loaf crusty bread

Method (tap to check — screen stays awake)

1. Scrub the mussels under cold running water and pull off any beards by tugging them towards the hinge; throw away any with cracked shells and any open one that does not close when you tap it.
2. Dice the chorizo small and render it in a wide pot over medium heat for 4 minutes, until the fat runs orange.
3. Add the sliced shallots and garlic with the pepper flakes and cook 2 minutes, then stir in the corn and cook 2 minutes more.
4. Pour in the wine, raise the heat and boil hard for 2 minutes to cook off the raw alcohol.
5. Tip in the mussels, clamp the lid on and steam 5 to 7 minutes, shaking the pot once, until the shells have opened.
6. Discard any mussel that is still shut after the rest have opened.
7. Swirl the butter and parsley through the broth off the heat, squeeze in the lemon and serve in bowls with bread for the broth.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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