I know, I know... I haven't blogged in awhile. I was busy with putting an addition on my house and really haven't had a lot of time to cook. I've been getting back in the game though and as my first recipe back from hiatus, i'm going to write about my recipe for Mussels al Diablo.
Mussels al Diablo is traditionally a dish from Spain and I didn't really want to mess with it too much so I stuck by the general guidelines. Here's how I put this awesome dish together...
- 2 lbs PEI Mussels
- 1 can diced tomatoes
- 3 cloves of garlic
- 1/4 cup olive oil
- 1 cup of white wine (I used a chardonnay)
- 1/2 tsp chili flakes
- 1 cup chopped chorizo sausage (as spicy as you like, I used mild so my kids would eat it)
- 1/2 cup chopped fresh parsley
- 1/2 tsp salt
- 1 baguette of Parisienne bread
- 400 grams of angel hair pasta
Clean and debeard the mussels under cold water and set aside. Heat a pan with the olive oil at medium heat. Chop the garlic roughly and sautee in the oil until slightly brown. Start to get your stock pot of water boiling to cook the pasta. In the pan of garlic and oil, add the whole can of tomatoes including all the liquid in the can. Place the chopped chorizo, chili flakes, salt and half of the chopped parsley in the pan and stir to mix. Cover the pan and let simmer for 10 - 15 mins to let everything soften slightly. Start cooking the pasta at this point, the mussels won't take long to cook.
Put the mussles and the cup of wine into the pan and stir everything. Leave simmer uncovered to cook out some of the alcohol from the wine. Slice the baguette of bread on the diagonal and place in a bread basket. These are going to be dippers for the awesome Diablo sauce. Once the pasta is cooked, strain and plate in deep pasta bowls. Place health ladles of mussels and sauce over the angel hair pasta then garnish with parsley. Serve with the slices of bread and a glass of white wine.
This is a great and inexpensive dish that can easily feed four adults or in my case, two adults and two kids and still have some left over! You can also skip the pasta and just serve the mussels and bread as an appetizer!
Bon appetit!
Frenchy
