Lisl had a work dinner tonight so, eating solo, I wanted something fast and simple. We had a few leftover mussels from the weekend, and of course mussels fit that bill. I have been wanting to cook mussels with chorizo for some time, so checked out foodblogsearch and decided to play with MattBites’ Clams & Chorizo recipe (which he picked up from Epicurious).
I followed the recipe pretty closely, so will not duplicate here. It was delicious. Obviously I switched from clams to mussels, but you don’t need to change anything other than shortening the cooking by a couple minutes (mussels cooks faster). Speaking of Epicurious and mussels, I want to try this one too (a carrot ginger broth)!
The best part was sopping up the leftover broth with hunks of cuban bread, which Lisl made this weekend from Beth Hensperger’s The Bread Bible. Lisl has been experimenting with starting loafs with the bread maker, then moving to the oven, and will probably write up some thoughts as she progresses.
It was amusing to check into twitter before heading back to work and see that bitchin camero, a food blog I like a lot, had also made chorizo mussels for dinner. Now I’m curious to see what her version looked like. Ah social media and the shrinking world…