Oven-Steamed Mussels with Tomato and Chorizo

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Appears in Cook's Illustrated September/October 2013

SERVES4

Oven-Steamed Mussels with Tomato and Chorizo

WHY THIS RECIPE WORKS

To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat of the oven, in a large roasting pan, so they aren’t too crowded.

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