Pork and shellfish is a time tested classic combination. Whether it’s shrimp and pork dumplings, bacon wrapped scallops, or chorizo and mussels, there’s something about the savoriness and richness of pork that pairs well with the delicate flavors of seafood. Mussels can seem quite intimidating, but they’re super affordable, easy to handle AND sustainable. I like this to be a bit spicier and smokier then what is considered, “traditional”. I added some Korean chili pepper, chili flakes, and a ton of smoked paprika for some extra zing. However, the most integral part of this dish is making sure you toast or grill some bread. The broth is to die for. This is a very low effort, high reward dish. Give it a shot!
Ingredients
1-2 lb mussels
Spanish or Mexican Chorizo (use half a sausage per LB of mussels)
2-3 cloves garlic
1 scallion
1/2 shallot
1/2 Korean Pepper (Jalapeno or Serrano)
1/4 cup white wine or Cava (Spanish sparkling wine)
1/2 cup chicken stock
Soy sauce (to taste)
Paprika (to taste)
Chili flakes or Cayenne pepper (to taste)
Olive oil
Lemon wedge
Toast