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Cava-Steamed Shellfish
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- 1 tbsp. extra-virgin olive oil
- 2 oz. cured spanish chorizo, diced
- 1 medium shallot, thinly sliced
- 2 large cloves garlic, minced
- 1/2 tsp. saffron
- 1/4 tsp. red-pepper flakes
- 2 c. sparkling wine, such as cava or prosecco
- 2 1/2 lb. mussels and clams
- 2 tbsp. minced italian parsley
Directions
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- Step 1Heat oil in a stockpot over medium heat. Add chorizo and shallot and cook until shallot is tender, 5 to 7 minutes. Add garlic, saffron, and red-pepper flakes and saute for another 30 seconds. Pour in wine and bring to a gentle boil.
- Step 2Add shellfish to the pot, cover, and cook for 8 minutes or until all have opened. (Transfer them to a bowl as they open to avoid overcooking; discard any that do not open.)
- Step 3Stir parsley into the cooking broth and pour the broth over the shellfish. Serve with lemon wedges and grilled bread.
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