Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cod, mussels and chorizo in garlic butter and white wine sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
For saffron mayonnaise: Mix lime juice and saffron in small bowl. Whisk in mayonnaise, oil, and hot pepper sauce. Spanish Paella; Mussel pasta - cook mussels per this recipe, remove meat from mussels, leaving some in shell for presentation.
Cod, mussels and chorizo in garlic butter and white wine sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Cod, mussels and chorizo in garlic butter and white wine sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have cod, mussels and chorizo in garlic butter and white wine sauce using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cod, mussels and chorizo in garlic butter and white wine sauce:
- Make ready 4 Cod fillets
- Get 100 g Chorizo
- Make ready 35 Mussles
- Get 10 Cherry Tomatoes - halved
- Get 130 ml White Wine
- Make ready 1 handful Chopped Parsley
- Take 2 tbsp Butter
If you can't get hold of live mussels, it's fine to use precooked mussel meat instead - simply heat through in the sauce until piping hot to impart a delicious seafood flavour. Add the mussels to the pan, pour over the white wine and cover with the lid. This recipe for preparing mussels in white wine sauce is made by steaming mussels in broth made with butter, shallots, garlic, white wine, parsley, thyme, and bay leaf. This classic mussel dish is also known as moules marinière.
Instructions to make Cod, mussels and chorizo in garlic butter and white wine sauce:
- In a large pan, add 2 tbsp of oil and add chopped chorizo. Let this cook until the fat renders out.
- Move the chorizo to the side of the pan and add the cod (skin side down). Fry this for 3 minutes, until the skin is brown and crispy.
- Now add the tomatoes, mussles and white wine and cook this on medium flame for 3 minutes with a lid on. Careful not to overcook the cod - keep checking every 30 seconds.
- Transfer the cod and any cooked mussels (these will open up once cooked) to serving plates. Add butter and parsley to the pan.
- Let the butter melt and let the remaining mussels open. Once done spoon the sauce along with chorizo and mussles and enjoy while it piping hot!
Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth. There's a short handful of meals I'll ask for on big celebratory dinner nights. Either steamed mussels or steamed clams. I know, I'm a cheap… Rinse and scrub mussels under cold water.
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