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Grilled Mussel Packets with Cataplana


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Member since 2011

Serves 4 | Prep Time 20 minutes | Cook Time 20 minutes

Ingredients

1/2 pound diced smoked Spanish chorizo
1 sliced onion
1 sliced red bell pepper
1 sliced yellow bell pepper
4 sliced garlic cloves
2 bay leaves
1 t sweet paprika
1 t smoked paprika
1/2 t crushed red pepper flakes
1 cup dry white wine, divided
14 oz chopped drained tomatoes
1/2 cup chopped parsley
1/2 cup chopped cilantro plus additional for garnish
salt
pepper
2 pounds mussels
crusty bread


Saute chorizo, onion, bell peppers and garlic until soft, 5 minutes. Add bay leaves, paprikas and red pepper flakes; cook 1 minute. Stir in 1/2 cup wine and tomatoes; simmer until thick, 15 minutes. Add parsley and 1/2 cup cilantro; season with salt and pepper.


Spoon half of the sauce into a foil pie pan set on tin foil; pile mussels on top and cover with remaining sauce and remaining 1/2 cup white wine. Fold foil around the mussels to create a pouch. Place on the grill; cook, shaking occasionally, until mussels have opened, 12 - 15 minutes. Let rest 2 minutes then discard any mussels that haven’t opened. Serve with crusty bread, sprinkled with chopped cilantro.


Pairs Well With


Notes

A dash of local for every season
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