The past few years our back patio has become our favorite spot to hang out outside. It sits between our garage and the neighbors. Though it sits on the alley it is very private and is shaded by a mulberry tree, the only shade we have in our yard. It’s a great place to hang out and relax. Well, as long as the skunks don’t stop by, we have a bit of pest problem in the neighborhood. Though it seems they are gone now.
Our grill is out there too, so we are usually grillin’ out there too (don’t mind my running tats on my feet). Seafood is our summer protein of choice, shellfish in particular. We especially like to steam clams or mussels. Since we were chillin’ grill side we steamed these mussels on the grill, but it can totally be done inside on the stove. Also, if you do opt for the grill, you can put the mussels on the rack and cook them a bit before putting them in the pan to steam (this works even better with clams).
I was the sous chef for this one, and got everything prepped to bring out to the grill.
Once the coals and are good and hot, with not too much flame, heat the oil and sauté the chorizo, onion, and garlic. Meanwhile, grill the bread slices.
Pour in the wine with saffron threads and let it cook about a minute and then add the shrimp.
Once the shrimp starts to turn pink, add in the mussels and corn. Cover the pot and let steam about 5 minutes.
Peek under the lid, if the mussels are open it is all done. This is one of my favorite meals, at home and in a restaurant, there are so many ways to flavor it so it never gets old.
- 1 tablespoon olive oil
- 2 links chorizo, sliced 1/4-inch thick
- 1/2 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 cup dry white wine
- 1/2 lb. shrimp, tail on
- 1/2 lb. mussels
- 1 Corn cob, cut in thirds
- Salt and freshly ground pepper
- 1/4 cup parsley, coarsely chopped
- Loaf of French bread, sliced 1/2-inch thick and toasted
- Heat oil in a large pot (with lid).
- Saute chorizo, onion, and garlic for 3-5 minutes until onions are soft.
- Add wine and saffron threads and let it cook about a minute and then add in the shrimp.
- Once the shrimp starts to turn pink, add in the mussels and corn. Cover the pot and let steam about 5 minutes.
- Peek under the lid, if the mussels are open it is all done.
- Serve with toasted bread slices.
Lots of variations to try, next time we are going to try a spicy Thai version. We plan to make this again Friday night, and after Biz’s post I just might order them for dinner tonight too. She ensures me I won’t regret it, and I know she is right!