Mussels in garlic sauce with the intriguing smoky flavor of chorizo sausage was one of the dishes I discovered while researching my new book, “The Flavors of the Florida Keys.”
I enjoyed this dish while sipping a cool glass of white wine and soaking in the glorious ocean view on the terrace of the Alma Restaurant at Hawks Cay Resort on Duck Key. What a treat!
You can bring home these Keys flavors with this simple recipe. Chorizo is a pork sausage made with smoked paprika. Any type of smoked sausage can be used.
The commercially raised mussels available today are easy to clean. Just wash them in cold water and scrape off the beard or thin hairs along the shell. (The mussel uses them to attach itself to rocks.)
Complete the meal with a green salad tossed with reduced-fat, low-sodium vinaigrette. Each serving has 474 calories with 37 percent of calories from fat.
Wine suggestion: This fab dish cries out for a flowery, steely Spanish albarino.
Helpful Hints: All red grape or cherry tomatoes can be used.
Look for lower-sodium bottled clam juice such as Bar Harbor brand, which has 480 mg. per cup.
Shopping List: To buy: 2 pounds mussels, 1 small package chorizo sausage (2 ounces needed), 1 bottle clam juice, 1 container red grape tomatoes, 1 container yellow grape tomatoes, 1 lemon, 1 bag ready- to-eat salad, 1 whole wheat baguette.
Staples: Garlic, butter, reduced-fat, low-sodium vinaigrette dressing, salt, black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at or e-mail her at Linda@ .
