Penn Herb Wellness Guide
Mussels with Potatoes, Chorizo, and Cilantro
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
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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.