Yesterday I watched Sunny Anderson cook up some mussels and chorizo on the Food Network channel. While I didn’t feel like trying out that exact recipe, she did remind me of how much I love mussels! The sun has finally come out in Seattle, and I think this is a great summer dish! Prepare this and throw a nice patio get together with your friends and family, or add some linguine and have it as a summer dinner! However you choose to serve it up, it will be finger-licking good!
I am not a fan of chorizo, so I opted for one of my favorite sausages, Linguiça. Since I would be missing out on that extra spicyness the chorizo would add, I decided I would use a bit of malagueta pepper to provide that extra little kick. With no white wine in hand, I thought cachaça would have to do...and boy did it do!
When eating steamed mussels, you must not let the delicous broth go to waste. So, I cut a ciabatta roll I bought from Macrina bakery, sprinkled a little olive oil on them and grilled them to perfection!
Mussels and Linguiça with Cachaça and Malagueta Pepper Broth and Grilled Ciabatta
1lbs mussels, washed
1 cup linguiça, sliced
1/4 cup cachaça
1 tbsp olive oil
1 cup sweet yellow onion, diced
1 garlic clove, diced
1/4 cup cliatro, chopped
1 malagueta pepper (thai chilli can be substituted)
1/2 tsp tomato paste
In a large sauté pan, add olive oil, tomato paste, linguiça and onion. Sautee until linguiça has lightly browned. Add malagueta and garlic. Sauté for about 30 seconds, being careful not to burn the garlic. Add mussels and cachaça to the pan and stir once, cover with lid and cook until the mussels just begin to open. Remove the lid, add cilantro and salt, to taste. Spoon into bowls and serve with grilled ciabatta.