Mussels with Potatoes, Chorizo and Cilantro

Wedges of small red potatoes absorb the spicy garlic/chorizo favors.

Makes 2 servings

INGREDIENTS:

• ½ lb. Washington small red potatoes
• 1 cured chorizo sausage, about 1 ½ oz., diced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 (8 oz.) bottle clam juice
• ½ cup water
• 48 mussels (about 2 lbs.) scrubbed and de-bearded
• 3 tablespoons chopped fresh cilantro

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Cut each potato into 8 wedges.
2. Over medium-high heat, heat a large saucepan or pot or Dutch oven.  Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 to 3 minutes.  Stir in the onion and garlic and cook 1 minute.  Add the potato wedges, clam juice and water.  Bring to boiling, cover and cook 8 minutes or until potatoes are almost tender.  Add mussels, cover, return to a boil and cook until the mussels open, about 3 to 4 minutes.  Discard any mussels that do not open.  Stir in cilantro.

Nutritional Analysis per serving:  380 calories, 35 g protein, 35 g carbohydrates, 11 g fat, 3 g saturated fat (26% of calories from fat), 80 mg cholesterol, 3 g fiber, 856 mg sodium.

Washington State Potatoes