This recipe is terrific for two or to prepare for you next dinner party. The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of mussels for the last minute. Ingredients: per 2 people 1 teaspoon olive oil + 4oz. Wild Idea Buffalo Chorizo ½ cup yellow onion, diced 1 clove garlic, chopped ½ teaspoon each salt & pepper 1 teaspoon crushed fennel seeds 1 teaspoon chili flake *optional 1 15oz. can, diced tomatoes 1 cup white wine 12 to 16 mussels, washed and de-bearded Preparation: In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside. Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes. Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve. Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells. Add chorizo back to pan and stir to incorporate and heat. Serve direct from pan or spoon into serving bowls. Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread. Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.
Buffalo Chorizo Sausage Stuffing
I just finished reading the book “Mayflower”. I must admit that I had to take a break from it, as I became aggravated in the Pilgrims dying, as they did not know how to hunt for their food, and the food was plentiful. This of course improved with time and with the help of the Native peoples. Their first Thanksgiving was sometime in late September or October, and consisted of foods form their successful harvest, migrating ducks and geese, the Natives provided the deer, and in addition there was fish and wild turkey. It said nothing about stuffing! Our Thanksgiving table will be a variety of buffalo, wild turkey and I’m betting on pheasant. But none of it would be complete without the stuffing! Below is my mother’s recipe, modified with Buffalo Chorizo Sausage. Cheers!