Cuisinart Cuisinart, CSO-300 manual Spanish Style Mussels with Chorizo, Chermoula Shrimp

Spanish Style Mussels with Chorizo

Sherry and spicy chorizo give these mussels a bit of Spanish flair.

Active Time: 15 minutes Total Time: 55 minutes

Makes 4 servings

6ounces smoked chorizo (2 links), sliced into ¼-inch rounds

1 onion, peeled and thinly sliced

2 garlic cloves, peeled and crushed

2 teaspoons olive oil

¼ cup sherry

1 pound mussels, scrubbed and de-bearded

1.Combine the chorizo, onion, garlic, and olive oil in a small bowl. Evenly spread ingredients on the baking pan and put in the oven with the rack in the lower rack position. Set to Bake Steam at 450°F for 20 minutes.

2.Remove the pan from the oven and carefully adjust the oven rack to the middle position. Stir in the sherry with a wooden spoon to deglaze the pan and add the mussels in an even layer. Return the pan to the oven and set to Steam at 210°F for 20 minutes until mussels have fully opened. Start checking the mussels at 15 minutes. Discard any mussels that have not opened.

3.Serve immediately.

Nutritional information per serving:

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Chermoula Shrimp

A North African–style pesto, this is a perfect accompaniment for most seafood,

especially shrimp and salmon, but is also delicious tossed with

steamed or roasted potatoes.

Active Time: 20 minutes Total Time: 30 minutes

Makes about 4 servings

Chermoula:

¾cup fresh cilantro, stems discarded

½ cup fresh parsley, stems discarded

2 garlic cloves, peeled

½ teaspoon grated lemon zest

½ teaspoon kosher salt

½ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon freshly ground black pepper pinch cayenne

2 tablespoons fresh lemon juice

2 to 4 tablespoons extra virgin olive oil

Shrimp:

1pound large shrimp, peeled and deveined

1teaspoon olive oil pinch kosher salt

pinch freshly ground black pepper

1.Put all ingredients for the chermoula, except the olive oil, in a mini chopper, or a food processor fitted with the metal chopping blade. Pulse until roughly chopped, about 8 to 10 times, scraping as needed. While continuously processing, gradually add the oil through the hole in the top of the lid,

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