In Dublin’s far city, where girls are so pretty, I once met a sweet girl named Molly Malone.
And she wheeled her wheel barrow, through the streets broad and narrow,
singing “Cockles and Mussels Alive Alive oh!”
Kitchen tunes: manifest /russ
4 lbs mussels
1 TBSP olive oil
2 cured Spanish Chorizo links, diced
8 cloves of garlic, minced
1 large shallot, minced
1 tsp smoked paprika
1/2 red cooking wine
1/2 C fresh chopped parsley
2 C marinara sauce (I used my recipe for marinara sauce which can be found at thedailygarlic.blogspot.com under “sauces”)
serve over cooked pasta & a baguette alongside
- Place the mussels in a large pot of cold salted water
- Debeard each mussel (YouTube.com is a great source if you are unsure how to do this)
- PLEASE NOTE: if a mussel does not close after tapping it on the edge of the pot, it should be discarded
- In a separate large pot heat the olive oil over medium heat
- Add in the chorizo and cook for a few minutes
- Stir in the garlic, shallot and paprika
- cook for another couple of minutes, until the garlic and shallot are softened
- Pour in the red wine and simmer for a minute.
- Add in two cups of marinara sauce and bring to a simmer.
- After carefully draining the mussels, stir them into the pot.
- Cover the pot with a lid and cook for about 8 minutes or until the shells open up and are cooked through.
- Stir in 1/2 C chopped parsley.
- Discard unopened mussels
- Serve over cooked pasta and baguette