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

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Appears in Cook's Illustrated September/October 2013

Main Courses

Fish & Seafood

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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