I spent this weekend at the lake with my family. I hadn’t been to the lake in years, and it was fun going out on the boat and even doing a little tubing. I distinctly remember the last time I was at the lake- Fourth of July 2012. Pictures from that trip drove me to paleo. I pretty much lived off of cheese quesadillas and ice cream. I had always been fit and these photos were the opposite of fit. I had put my health on the back burner. Everything changed September 1st. I gave up quesadillas and started my paleo journey. I worked out 3-4 times a week. Maybe it is vain that a picture drove me to health but I am glad it did. I truly love paleo and love sharing recipes with people!
On to the mussels. Oh mussels, we have somewhat of an interesting relationship. Sometimes I love mussels. Sometimes they make me gag. While I was in the Florida Keys, I had an amazing mussels dish and knew I wanted to finally make mussels for my blog. I’ve never cooked mussels before and was surprised how easy they are to cook! I combined a few of my favorite things to make these delicious yet easy chorizo and caramelized onion mussels.
- 1 lb chorizo
- 1 tbls ghee, optional
- 1 large vidalia onion, cut into half moons
- 2 garlic cloves, minced
- 1 cup red wine, I used a good pino nior
- 1 1/2 lbs black mussels
- 1/2 cup parsley, chopped
- Inspect your mussels, and throw out any that are already open.
- In a large stock pot over medium heat, break up and brown chorizo.
- Remove with a slotted spoon.
- If there isn’t much fat left, add in ghee.
- Place in onion slices and cook on low for 20 minutes stirring occasionally.
- Add back in chorizo and garlic.
- Pour in wine and finally add mussels.
- Cover and cook for 4-6 minutes until all mussels are open.
- Serve topped with chopped parsley.