Mussels and Spanish chorizo braised in ginger ale
Inspired by the Spanish dish of mussels and chorizo cooked in white wine, ginger ale was substituted. The result is surprisingly good. No, better than good. You have to try it to fully appreciate the level of goodness.
Ingredients
- 1 kilogram fresh mussels soaked and de-bearded
- 2 tablespoons olive oil
- 1 Spanish chorizo diced
- 1 onion chopped
- ½ teaspoon minced garlic
- 2 to matoes diced
- 3 to 4 tablespoons parsley roughly chopped
- 1 can ginger ale
- salt to taste
Instructions
- Rinse the mussels and drain well.
- Heat the olive oil in a wide pan.
- Over medium heat, cook the chorizo in the hot oil until it has rendered fat and the oil in the pan has colored.
- Add the chopped onion to the chorizo and cook, stirring often, until softened.
- Throw in the tomatoes, garlic and parsley. Stir.
- Set the heat to medium-low, cover the pan and cook the vegetables until they are just started to liquefy.
- Turn up the heat to medium-high. Pour in the ginger ale.
- Allow to reduce by a quarter.
- Taste and add as much as salt as is needed to get a pleasant balance between salty and sweet.
- Pour the mussels into the pan. Stir.
- Cover the pan and let the mussels cook for about five minutes or just until the shells open.
- Serve the mussels and Spanish chorizo braised in ginger ale hot.