Welcome to PANDA - Pinson
Friday, July 19, 2019
Heavenly food that excites the tastebuds .

Mussel With Potatoes & Sausage

Serves 4
Mussel With Potatoes & Sausage
  • 2 tbsp olive oil
  • 2 large potatoes, diced
  • 3/4 lb (375 g) chorizo sausage, diced
  • 3 garlic cloves, crushed
  • 1/2 cup (125 ml) fish stock
  • 4 tbsp dry sherry
  • about 2 dozen large mussels, cleaned
  • 1/2 tsp cumin seeds
  • salt and black pepper
  • chopped fresh cilantro to garnish

STEPS :

  1. Heat the olive oil in a large saucepan, add the potatoes, and cook gently, stirring from time to time, for 12-15 minutes, until golden and softened. Add the chorizo sausage and garlic and cook, stirring constantly, for about 2 minutes.
  2. Add the fish stock, sherry, mussels, cumin seeds, and salt and pepper to taste, cover the saucepan tightly, and bring to a boil. Cook, shaking the saucepan frequently, for 8-10 minutes, until the mussels have opened.
  3. Discard any mussels that have not opened; do not try to force them open.
  4. Transfer the mussel, potato, and chorizo mixture to a large serving dish and pour the cooking juices over the top. Garnish with cilantro and serve hot.

MUSSELS WITH FAVA BEANS

Mussel With Potatoes & Sausage

Substitute 11/4 cups (375 g) fresh youngfava beans for the potatoes and proceed as directed.

* * * Cook's know-how * * *

Chorizo, the Spanish sausage flavored with paprika and garlic, adds a russet color to this simple peasant dish of sauteed mussels and potatoes. If chorizo is not available, use another spicy sausage, such as the North African merguez or Polish kielbasa.

 
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PANDA - Pinson
Chinese cuisine
(205) 680-0920
OPEN
Mon-Wed : 11:00am - 09:30pm
Thu-Sat : 11:00am - 10:30pm
SUN : 11:59am - 09:30pm
 
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