Fine Cooking Magazine - November/December 2020

Servings:4

The contrast of crisp,spicy chorizo和sweet, tender mussels is fantastic. Serve with garlic-rubbed grilled bread to mop up every bit of the flavorful broth.

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1个大育空金土豆，去皮并切成中骰子
1 Tbs. white wine vinegar
Kosher salt
2 Tbs. extra-virgin olive oil
5 oz.Spanish chorizo(preferably semicured), cut into small dice (about 1 cup)
1/3 cup plus 1 Tbs. finely chopped fresh flat-leaf parsley
1 small sweet onion, finely chopped
1 large clove garlic, thinly sliced
4 lb. mussels, cleaned
1 cup dry white wine

Calories (kcal) : 450
Fat Calories (kcal): 210
Fat (g): 23
Saturated Fat (g): 7
Polyunsaturated Fat (g): 3
单不饱和脂肪（G）：12
胆固醇（MG）：70
Sodium (mg): 920
碳水化合物(克):23
Fiber (g): 2
Sugar (g): 2
Protein (g): 26

Preparation

将土豆放入4夸脱的锅中，加入足够的水以覆盖1英寸。加入醋和1汤匙。盐。用高火煮沸，煮至几乎不嫩，约4分钟。排干并在单层的盘子上散布以干燥。
Heat the oil in a 7- to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the chorizo and potato, spread in an even layer, and cook without stirring until golden brown on the bottom, 5 to 7 minutes. Continue cooking, stirring occasionally, until golden on all sides, 3 to 5 minutes more. Stir in the 1/4 cup parsley, season with a generous pinch of salt, and cook for another 30 seconds. Using a slotted spoon, transfer the mixture to a plate and set aside.
Add the onion and garlic to the pot, and cook over medium-high heat, stirring frequently, until just tender, about 3 minutes (do not brown). Add the mussels and the wine. Increase the heat to high, cover, and cook, shaking the pot once or twice, until the mussels open, 3 to 5 minutes. (Discard any that don’t open.) Toss the mussels with the liquid. Add the remaining 1 Tbs. parsley and the chorizo mixture, toss again, and serve.