Piping hot mussels straight from the grill.
Gratinated mussels with chorizo
- 1 net mussels
- 100 gram Chorizo mix
- 50 gram grated cheese (gruyere)
- 100 gram chorizo
- 2 tbsp butter
- 2 tbsp finely chopped parsley
- 4 clove garlic
- 1 pcs red chili
- the broth of the mussels
Steaming of mussels
- 1 dl white wine
- 1 dl whipping cream
Mussels are part of the summer and can be enjoyed in many versions. This combination of mussels with chorizo in a lovely sauce and topped with melted cheese is perhaps one of the best. The nice thing is that you can prepare the whole dish early in the day and put in the fridge. When guests arrive, just light the grill and finish everything in a few minutes.
Start by finely chopping the chorizo sausage into small pieces and fry in a little butter until they become crispy and the butter gets a delicious red color towards the end of the baking time, I add the garlic and chili so it stays for a couple of minutes. Turn off the heat and add the finely chopped parsley.
Clean the mussels and discard any damaged mussels. Find a pan with a lid. Put the mussels in the hot pan. Pour over white wine and put on the lid. Let the mussels steam for 2-3 minutes until the mussels are completely open. Carefully pick the shells out of the pan and place in a bowl. At the bottom of the pan you now have a beautiful mussel power. Pour in the cream and boil the power down so that there is only a little liquid left in the pan. Mix the power together with the chorizo mixture. Now pour this into a small bowl.
Remove half the shell of each mussel and detach the mussel from the shell. I think it's easiest to use a tablespoon for this. Put the mussels back in their shells. Put all the shells in a pan that can be put in the grill. Spread the chorizo and butter on all the mussels.
Finish by grating some cheese. I have used gruyer cheese today, but it works well with Comte or mozzarella. Sprinkle some cheese over each shell. Cover the pan with plastic wrap and place the entire pan in the refrigerator until it is to be grilled.
This dish takes a very short time to grill so I wait until just before serving to insert the mold with the mussels. Heat the grill to warm (250 degrees +). Insert the pan into the grill and close the lid. Wait 3-5 minutes until the cheese has melted and turned golden. Use a barbecue tongs (because they are hot) and now place the mussels on the plate you want to serve the dish with. Set out on the table and enjoy steaming heat. This is guaranteed to be popular, and perhaps a flavor combination your guests have not tried before. Good luck.