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You are here: Home / 4thofjuly / Chorizo and Caramelized Onion Mussels

Chorizo and Caramelized Onion Mussels

August 11, 2014 by vanessa

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Chorizo and Caramelized Onion Mussels | Plaid and Paleo I spent this weekend at the lake with my family. I hadn’t been to the lake in years, and it was fun going out on the boat and even doing a little tubing. I distinctly remember the last time I was at the lake- Fourth of July 2012. Pictures from that trip drove me to paleo. I pretty much lived off of cheese quesadillas and ice cream. I had always been fit and these photos were the opposite of fit. I had put my health on the back burner. Everything changed September 1st. I gave up quesadillas and started my paleo journey. I worked out 3-4 times a week. Maybe it is vain that a picture drove me to health but I am glad it did. I truly love paleo and love sharing recipes with people! 

On to the mussels. Oh mussels, we have somewhat of an interesting relationship. Sometimes I love mussels. Sometimes they make me gag. While I was in the Florida Keys, I had an amazing mussels dish and knew I wanted to finally make mussels for my blog. I’ve never cooked mussels before and was surprised how easy they are to cook! I combined a few of my favorite things to make these delicious yet easy chorizo and caramelized onion mussels.

Chorizo and Caramelized Onion Mussels | Plaid and Paleo

Print
Chorizo and Caramelized Onion Mussels

Ingredients

  • 1 lb chorizo
  • 1 tbls ghee, optional
  • 1 large vidalia onion, cut into half moons
  • 2 garlic cloves, minced
  • 1 cup red wine, I used a good pino nior
  • 1 1/2 lbs black mussels
  • 1/2 cup parsley, chopped

Directions

  1. Inspect your mussels, and throw out any that are already open.
  2. In a large stock pot over medium heat, break up and brown chorizo.
  3. Remove with a slotted spoon.
  4. If there isn’t much fat left, add in ghee.
  5. Place in onion slices and cook on low for 20 minutes stirring occasionally.
  6. Add back in chorizo and garlic.
  7. Pour in wine and finally add mussels.
  8. Cover and cook for 4-6 minutes until all mussels are open.
  9. Serve topped with chopped parsley.
3.1
https://plaidandpaleo.com/2014/08/chorizo-caramelized-onion-mussels.html

Enjoy!
x vanessa

Chorizo and Caramelized Onion Mussels | Plaid and Paleo

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Filed Under: 4thofjuly, appetizer, chorizo, dinner, ghee, mussels, onion, seafood

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Healthy eating enthusiast and adventure traveler. Love the beach, writing, wine, decor, KU Jayhawks, old movies and a good book.

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