Cod, mussels and chorizo in garlic butter and white wine sauce
Cod, mussels and chorizo in garlic butter and white wine sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cod, mussels and chorizo in garlic butter and white wine sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cod, mussels and chorizo in garlic butter and white wine sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Cod, mussels and chorizo in garlic butter and white wine sauce is something which I have loved my whole life. They’re fine and they look fantastic.

Add mussels and stir to coat the mussels with the oil and garlic shallot puree. Add butter, and lightly stir until melted. Serve mussels immediately with a crusty toasted baguette or crispy French Fries (for a Moules Frites recipe).

To begin with this recipe, we have to first prepare a few components. You can cook cod, mussels and chorizo in garlic butter and white wine sauce using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cod, mussels and chorizo in garlic butter and white wine sauce:
  1. Get 4 Cod fillets
  2. Prepare 100 g Chorizo
  3. Take 35 Mussles
  4. Prepare 10 Cherry Tomatoes - halved
  5. Get 130 ml White Wine
  6. Make ready 1 handful Chopped Parsley
  7. Prepare 2 tbsp Butter

I like to toast baguette slices to dip and for a Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to. Cod fillets fish smothered in tomato and butter wine sauce. Cover casserole with foil and bake Combine the salt, pepper, cumin, paprika, garlic and chili powder.

Instructions to make Cod, mussels and chorizo in garlic butter and white wine sauce:
  1. In a large pan, add 2 tbsp of oil and add chopped chorizo. Let this cook until the fat renders out.
  2. Move the chorizo to the side of the pan and add the cod (skin side down). Fry this for 3 minutes, until the skin is brown and crispy.
  3. Now add the tomatoes, mussles and white wine and cook this on medium flame for 3 minutes with a lid on. Careful not to overcook the cod - keep checking every 30 seconds.
  4. Transfer the cod and any cooked mussels (these will open up once cooked) to serving plates. Add butter and parsley to the pan.
  5. Let the butter melt and let the remaining mussels open. Once done spoon the sauce along with chorizo and mussles and enjoy while it piping hot!

You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Divide mussels and broth among four bowls. The first time I followed it exactly and enjoyed it.

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