Saturday 14 December
There was still one chorizo in the freezer. So we decided to use it as we have once or
twice before, as a spice agent (Yeheskel Mizrahi!) for a pot of mussels.
We found this recipe on the
internet, and were pleased with the results.
Chorizo can
scream down the subtle brininess of mussels, but here the cream helps tone it
down and integrate the flavors - but forget the extra spices if you're using
Kroger Bros. chorizo, which is plenty
spicy on its own.
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