Last Friday, Preston and I decided to have a date night at home. Back in August when we went to Charlottesville for our anniversary, I had a mussels dish one night, and since then, I’ve been wanting to recreate that dish.
2 pounds of mussels, rinsed and scrubbed
12 oz chorizo, sliced thinly
2 shallots, chopped
6 cloves of garlic, chopped
1 can petite diced tomatoes
4 tbsp olive oil
1/2 cup dry white wine
1 cup heavy cream
2 tbsp margarine
4 tbsp dried parsley
1. Heat 2 tablespoons of the olive oil. Once pan and oil are warm, add the shallots and garlic. Cook until browned (about 2-3 minutes).
2. Add the diced tomatoes. Cook another 2-3 minutes.
3. Add the wine, mussels, and 2 tablespoons of parsley. Cover the pan and let simmer until the mussels open (about 7-9 minutes).
4. While the mussels are cooking, heat 2 tablespoons of olive oil in another pan. Once hot, add the chorizo, and cook until browned (about 7-9 minutes).
5. Once mussels are open and the chorizo is cooked, add the chorizo, cream, and margarine to the mussels pan. Cook until well mixed and the margarine is melted. Sprinkle with the remaining parsley.
We served the mussels alongside a multigrain baguette (cooked in the oven with olive oil and garlic) and a side salad. It was the perfect dish for a low key date night at home.
QOTD: What dishes that you’ve ordered at a restaurant have you tried to recreate at home?