HealthNotes

Mussels with Potatoes, Chorizo, and Cilantro

• From: Washington State Potato Commission

Ingredients

• 1/2 lb small red potatoes

• 1 1.5 oz cured chorizo sausage, diced

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 8 oz bottle clam juice

• 1/2 cup water

• 48 mussels, scrubbed

• 3 Tbs chopped, fresh cilantro

Tender mussels beg to be eaten after cooking in a savory, garlicky broth.

Directions

• Scrub potatoes with vegetable brush under cold running water; cut each potato into eight wedges.
• Over medium-high heat, heat a large saucepan, pot, or Dutch oven.
• Add the chorizo and cook, stirring occasionally until lightly browned, about 2 to 3 minutes. Stir in the onion and garlic and cook 1 minute.
• Add the potato wedges, clam juice, and water. Bring to a boil, cover and cook for 8 minutes or until potatoes are almost tender.
• Add mussels, cover and return to a boil, cook until the mussels open, about 3 to 4 minutes. Discard any mussels that do not open; stir in cilantro.