Mussel and Clam Stew

Mussel and Clam Stew

March 25, 2019

SERVING SIZE: 1 cup
SERVINGS PER RECIPE: 5

INGREDIENTS

  • 1 ½ lbs Mussels, rinsed
  • ½ lb Clams, Steamers
  • 2 clove Garlic, mashed
  • 2 lbs Red potato, in sixths
  • 2 links Chorizo, Sliced ¼ inch thick
  • 1 each Onion, medium diced
  • 8 ounces Cherry Tomatoes, halved
  • 12 ounces Baby Portobello, halved
  • 1 tsp. Paprika
  • 1 tsp. Dry roasted bell pepper

DIRECTIONS

  1. Boil potatoes in cold water until they are tender. Then allow them to cool down on a sheet tray.
  2. Sweat Onion and garlic together. Then add mushrooms and allow them to caramelize.
  3. Add the chorizo and allow them to color and add the cherry tomatoes to allow their natural juices to release.
  4. Put clams and mussels with the tomato chorizo mixture and cover pan until they open, about 5-7 minutes.
  5. Serve on top of the boiled potatoes.

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