Steamed Mussels with Chorizo and Tomatoes

Ingredients

• 2 pounds fresh mussels
• 2 tablespoons extra-virgin olive oil
• 1 small onion (any type), chopped
• 2 celery stalks, finely chopped
• 2 (4-ounce) links Spanish chorizo sausage or kielbasa, cut into ¼-inch slices
• 2 garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 (15-ounce) can diced tomatoes
• ¾ cup dry white wine, such as chardonnay or pinot grigio, or Veggie Scraps Broth ( page 120 )
• 1 cup chopped fresh parsley or cilantro, leaves and stems

Instructions

1. 1Place the mussels in a large colander in the sink and rinse them thoroughly under cold running water, ensuring they do not soak in standing water.
2. 2Scrub the exterior of each shell with a stiff brush to remove any sand or barnacles.
3. 3Inspect the mussels to ensure all shells are tightly closed, tapping any open ones to see if they shut, and throw away any that remain open or have cracked shells.
4. 4Keep the cleaned mussels resting in the colander until it is time to cook them.
5. 5Warm the olive oil in a large Dutch oven or stockpot over medium heat, then stir in the chopped onion and celery, cooking for about 5 minutes until softened.
6. 6Stir in the sliced chorizo, minced garlic, smoked paprika, and black pepper, cooking for 6 to 8 minutes until the sausage develops browned spots.
7. 7Pour in the diced tomatoes with their juices and the white wine, add the mussels, cover the pot, and steam for 3 to 5 minutes until the shells open, shaking the pot gently a couple of times.
8. 8Remove and discard any unopened mussels using a slotted spoon, then garnish the pot with fresh parsley and ladle the seafood and broth into individual serving bowls.
9. 9Set out an empty bowl on the dining table to collect the discarded shells as you eat.
10. 10Remove the meat from the shells of any leftover mussels, submerge them in the remaining broth, and store them in an airtight container in the refrigerator for up to 24 hours.
11. 11Pull off and discard any hair-like fibers or beards attached to the mussel shells before cooking.
12. 12Compost the discarded mussel shells after the meal to reduce kitchen waste.
13. 13Donate leftover clean shells to local marine rehabilitation programs if available in your coastal area.
14. 14Freeze the empty shells in a sealed bag to use later for making homemade seafood stock.
15. 15Wash the empty shells thoroughly with soap and water and dry them completely to use for home craft projects.
16. 16Paint the cleaned shells or glue them to decorative frames as a creative way to repurpose the leftover materials.

Nutrition

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