One of my family members’ doesn’t do well with onions so here’s a workaround. To begin, slice onions thinly instead of dicing them. Once they are cooked, remove them from the pot and place in cheesecloth. Add the bundle back to the broth later. Leftover broth can be frozen or used is a soup.
- 1 – 2 tablespoons olive oil
- 1/2 onion, diced (or sliced thinly)
- 4 ounces / 115 g Chorizo, sliced in 1/4″ rounds
- 3 cloves garlic, crushed with garlic press
- 1.5 tablespoons chopped parsley
- 4 ounces of vermouth or white wine
- 1 cup drained, canned tomatoes in thick puree, chopped
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1 pinch smoked paprika
- A couple grinds of black pepper
- 1.8 lbs / 820 g mussels, debearded
- french bread or Portuguese rolls
- in a stock pot or Dutch oven on medium low heat, add the olive oil. Add the onions and cook until translucent, about 5 minutes. Remove (see above).
- Add the chorizo and cook for about 3 minutes. Add the garlic and cook for 30 seconds. Add the spices, tomatoes, vermouth, and salt. Add the onions back in. Reduce the heat and simmer, partially covered for about 25 minutes.
- Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels gently and cover. Bring to a boil and cook for about 3 – 4 minutes, shaking the pot every so often. Uncover to check if the mussels have opened and remove at once. Discard unopened mussels
- Stir the black pepper into the broth. Taste and add salt if needed. Ladle the broth over the mussels and serve immediately.
Adapted from Steamed Mussels with Tomato-and-Garlic Broth, Food & Wine