Oven-Steamed Mussels with Tomato and Chorizo

Name: Oven-Steamed Mussels with Tomato and Chorizo
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil; 12 ounces Spanish-style, chorizo sausage, cut into 1/2-inch pieces; 3 , garlic cloves, minced; 2 , bay leaves; 1 (28-ounce) can, crushed tomatoes; 1/4 teaspoon, salt; 4 pounds, mussels, scrubbed and debearded; 3 tablespoons, unsalted butter, cut into 6 pieces; 2 tablespoons, minced fresh parsley

Main Courses
Fish & Seafood

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2013

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

SERVES 4

Oven-Steamed Mussels with Tomato and Chorizo

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