Guess what everyone? I’m starting a freelancing job! It will be at an ad agency in the city, and I’ll be working part time, 3 days a week for now. It’s been a year and one month since I quit my last job (oh how time flies). Thankfully my time off hasn’t been wasted because I started this blog! If you’ve been following along, you know that I’ve been working on a bunch of house projects.
I am ready to go back to work though to stimulate my brain again! So grateful that it’s part time for now so I can slowly ease myself back to work. Excited for the opportunity! And don’t worry, I’ll still be posting on Mondays, Wednesdays, and Fridays.
As promised, today’s post will be my chorizo mussels recipe. Remember that osso buco recipe? The leftover broth becomes so flavorful, and it’s perfect for this meal.
It takes less than 15 minutes to prep and 10 minutes to cook.
- 5-6 pounds of mussels (Costco to the rescue)
- 2 packs of chorizo (10 ounce packages)
- Bread for serving
1. Clean mussels by running through cold water and debeard (pull out the little fuzzies/stringy bits that are stuck on the shell). Throw away any mussels that have open/broken shells.
2. Boil the osso buco leftover broth, then add the chorizo into the pot and boil for 5 minutes. Once you’re ready to eat, put the mussels unto the pot and cook until shells open (about 5-8 minutes).
3. Serve with bread and enjoy!
Pretty awesome that you can make two meals with one pot! Plus, this meal basically is prepped and cooked in less than 30 minutes. Can’t ask for an easier dinner!
Do you like mussels? How do you like them prepared? Is this something you can cook at home?
Have a great weekend,