Mussels with Chorizo and White Beans
New Yorkers got respite from the summer heat this week when temperatures dropped to 70 degrees. There was soft rain and a chill in the air–the perfect time to tuck in a bowl of mussels with a 2012 Rosato di Cabernet Franc from Channing Daughters.
3 garlic cloves, minced
about 4 inches of dried chorizo, diced
10 cherry tomatoes, halved
red pepper flakes
1 15-ounce can cannellini beans, drained
2 pounds mussels, scrubbed and debearded
a handful of parsley, roughly chopped
1. In a large Dutch oven, heat the olive oil and sauté the garlic until light brown. Add the chorizo, the cherry tomatoes and red pepper flakes, and season with salt and black pepper and cook for 3 minutes.
2. Add the cannellini beans, mussels and 1/2 cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don’t open. Turn off the heat and toss in the parsley and mix well. Transfer everything in deep serving bowls and serve with crusty bread.
Buy one of my favorite rosés this season