Mussels with chorizo, and red wine sangria

Well, gentle reader, (and by that, I mean our audience of our sister, Ruth), yesterday was one of those golden Seattle summer evenings that make a person want to drink some wine and cook up some bountiful Seattle harvest.

Plus, we signed up to make sangria for 65 people this weekend, and never having technically made sangria before, we thought we’d better give it a test run before the big event. Altho how wrong could you really go with wine, alcohol, and fruit in a bowl?

Now, there’s two colors of sangria: red, and white. White is a classic — classy, clean, summery, and it doesn’t stain when you spill it on your summery suit. We’re going with red.

To the cutting board:

How could this go wrong?
Delightfully delicious!

First, you’ll need what you see in the picture. Into a pitcher, pour a bottle of red wine. Then,  we added a choppped apple, diced peach, sliced orange, one reamed lemon, and one reamed lime. (Heh heh. Reamed.) Oh, and a half cup of sugar. And then the hard alcohol: a cup of brandy, and a half cup of cointreau. Oh, and a can of pineapple, with the juice. Clearly, the photo taking did not keep up with the sangria sampling.

Muddle this all up together, and pour into glasses, chunkets and all. Delicious!

Frankly, after all the hard work of making the sangria, I was entirely too distracted to focus on the mussels.


Step 1: Chop up the shallots and garlic, dice up the tomatos, and set up your mise en place. (Boo-yah, frenchies!)

Mise en place
Mise en place

Give the mussels a bath to make sure all the beards are off (I’m not touching that one with a ten foot pole).

Gorgeous NW Mussels
Gorgeous NW Mussels

Then, here’s a tip: Use a wok! Heat it up, toss in the shallots and butter for a minute, then toss in the chorizo, and then add the tomatoes and deglaze it all. (The sangria had started kicking in, so apparently we don’t have photos of this step either.)

Then a splash of stock, a splash of white wine, and bring it to a boil. Then toss in the de-bearded bathed mussels and stir them all up. And then cover it. After 30 seconds, stir it up some more, cover it some more, then stir it some more, and after about another minute, take the lid off and see if the majority of the shells are open.

So Good!
So Good!

And finally, what’s better than grilled bread? This is pugliese, from Essential Baking Company. Brush it with a little olive oil, salt and pepper it, and toss it on the grill. Delightful!

Pugliese Bread
Pugliese Bread

Final analysis: Fricking splendid! Simple, local, delicious, and healthy. (hey, red wine’s good for your heart.)

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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