Mussels with chorizo (Mejillones con chorizo) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 50) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • veronicafrance on December 01, 2016

    I made this as a sauce for pasta, and it was very good. It's a waste of saffron though; it's completely undetectable because of the spicy chorizo, and I'd leave it out next time. I didn't use shrimp stock because I was making this to use left-over mussels. So I used the mussel cooking liquor instead. Don't obey the instruction to salt before adding mussels; they are naturally salty!

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