Friday, November 5, 2010
Mussels with Chorizo and Corn
previous recipe, except that I added two ears of shaved corn and 2 sliced jalapenos, all from Wednesday's farmer's market. I also used real Mexican chorizo (from Costco) which cooked up and crumbled a lot easier than the Spanish chorizo I bought last time. I used over 5 lbs Penn Cove mussels from Costco and it made plenty; probably could have fed 4 people. I really liked the addition of the corn; added a nice texture and slight crunch alongside the chorizo with the mussels. The chorizo was also really good; it made for a really intense, meaty broth. We paired it with the 2009 Crios Torrontes, one of my go-to everyday whites, a really versatile, interesting wine that paired well with the mussels and was also enjoyable to drink outside on a warm November evening.