{"id":2209,"date":"2014-05-25T09:55:22","date_gmt":"2014-05-25T14:55:22","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2209"},"modified":"2014-05-20T19:22:59","modified_gmt":"2014-05-21T00:22:59","slug":"mussels-chorizo","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2209","title":{"rendered":"Mussels & Chorizo"},"content":{"rendered":"

\"Mussels<\/a><\/p>\n

Making this bistro classic at home is easier than you think. It’s true one-pot cooking at it’s finest and goes from prep to plate in only thirty minutes. A two-pound sock of live, Atlantic mussels is typically under ten dollars and there are plenty of videos like this one<\/a> online to teach you how to easily clean and debeard them prior to cooking. Now, what are you waiting for? Get cooking!<\/p>\n

Time: 30 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoon extra-virgin olive oil<\/address>\n
2 large shallots \u2013 finely chopped<\/address>\n
2 cloves garlic – finely chopped or grated<\/address>\n
6 ounces dry or semi-dry chorizo \u2013 diced<\/address>\n
2 cups dry white wine<\/address>\n
28-ounce can diced tomatoes<\/address>\n
1 teaspoon kosher salt<\/address>\n
\u00bd teaspoon fresh ground black pepper<\/address>\n
\u00bd teaspoon smoked paprika<\/address>\n
2 pounds fresh mussels \u2013 cleaned and debearded<\/address>\n
\u00bc cup flat-leaf parsley \u2013 roughly chopped<\/address>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

Place a large pot on medium-high heat and add the oil. Once the oil is hot, saut\u00e9 the shallots for two minutes.<\/p>\n

Stir in the garlic and cook for thirty seconds.<\/p>\n

Add the wine, tomatoes, salt, pepper and paprika and bring heat to high. Once a boil is reached, reduce heat and simmer for ten minutes.<\/p>\n

Add the mussels to the pot, cover and bring heat to medium for five minutes. Carefully shake the pot a time or two during cooking.<\/p>\n

Remove from heat and stir in the parsley. Serve immediately.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Making this bistro classic at home is easier than you think. It’s true one-pot cooking at it’s finest and goes from prep to plate in… <\/p>\n","protected":false},"author":1,"featured_media":2207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/05\/Mussels-Chorizo.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2209"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2209"}],"version-history":[{"count":5,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2209\/revisions"}],"predecessor-version":[{"id":2214,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2209\/revisions\/2214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2207"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}