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Nutrition Facts
Serving Size 344 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 940 mg 39%
Total Carbohydrate 60 g 20%
Dietary Fiber 5 g 20%
Sugars 9 g
Protein 20 g
Vitamin A 15% Iron 40%
Vitamin C 35% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Costa del Sol Mussels with Chorizo
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Lb fresh mussels
8 Oz Spanish style chorizo, cut into small cubes
1/2 cup(s) red onions, finely chopped
15 Oz H-E-B Petite Diced Tomatoes with Garlic and Olive Oil
1 Tsp fresh garlic, finely minced
1/2 cup(s) chicken stock
1 cup(s) dry white wine, such as Pinot Grigio or Sauvignon Blanc
2 sprigs fresh rosemary
2 Tsp honey
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Instructions

1
Just before cooking, clean mussels well under cool, running water. Discard any that stay open or have cracked shells.
2
Place a large skillet or wok over medium-high heat. Add chorizo and onions and stir and cook for 5 to 7 minutes, or until chorizo begins to get crispy and onions start to soften.
3
Add tomatoes, garlic, chicken stock, wine, rosemary and honey to pan. Simmer about 10 minutes to soften tomatoes and blend flavors.
4
Add mussels to pan and cover. Cook 4 to 5 minutes, remove from heat and discard any mussels with closed shells.
5
Adjust flavor with salt or pepper to taste. Garnish with fresh parsley and serve with crusty bread or with Spanish rice.

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