Mussels are often flavored with chorizo in Spain and Portugal, and here the two are simmered with tomatoes and white wine to make a brothy main course. Look for dried chorizo, which is shelf-stable and sold with salami and other cured sausages. Be sure to discard any mussels that remain open before cooking, and any that remain closed after cooking (give them a tap just to make sure). Here, the mussels are served over steamed bulgur, which soaks up the flavorful juices.
- 1.2 kilograms mussel
- 1 glass dry white wine
- 1 tablespoon olive oil
- 1 can tomato (pulp)
- 80 grams chorizo (soft)
- 150 grams bulgur wheat
- Wash and clean the mussels under cold water.
- Cut the chorizo into small cubes.
- Heat a pan with olive oil.
- Quickly brown the chorizo, add the mussels.
- Stir, over high heat.
- Add a glass of white wine, lower the heat, and cover for the mussels to open.
- Add the crushed tomatoes.
- Season with salt, and simmer for about 10 minutes over low heat.
- Cook the bulgur according to package directions. Set aside.
- Place 4 tablespoons of bulgur in some bowls, then cover with the mussels, the cooking juice, and add some chopped, fresh basil.