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Mussels with Potatoes, Chorizo and Cilantro
Wedges of small red potatoes absorb the spicy garlic/chorizo favors.
  1. Scrub potatoes with vegetable brush under cold running water. Cut each potato into 8 wedges.
  2. Over medium-high heat, heat a large saucepan or pot or Dutch oven. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Stir in the onion and garlic and cook 1 minute. Add the potato wedges, clam juice and water. Bring to boiling, cover and cook 8 minutes or until potatoes are almost tender. Add mussels, cover, return to a boil and cook until the mussels open, about 3 to 4 minutes. Discard any mussels that do not open. Stir in cilantro.
Recipe Notes

Nutritional Analysis per serving:  380 calories, 35 g protein, 35 g carbohydrates, 11 g fat, 3 g saturated fat (26% of calories from fat), 80 mg cholesterol, 3 g fiber, 856 mg sodium.

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