Dinner in Minutes: Chorizo gives smoky flavor to mussels

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.”

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 and -sodium vinaigrette. And look for a lower-sodium bottled clam juice.

Mussels With Chorizo in Garlic Sauce

2 pounds mussels

1/2 cup chorizo sausage cut into small cubes (2 ounces)

3 medium garlic cloves, crushed

1/2 tablespoon butter

1 cup bottled clam juice

6 red grape tomatoes

6 yellow grape tomatoes

Salt and freshly ground pepper

1 lemon cut into wedges

1/2 whole-wheat baguette

Rinse mussels under cold water. Gently tap any open ones against the counter. If they do not close, discard them.

Heat a large skillet over medium-high heat. Add the mussels, chorizo, garlic and butter. When mussels start to open (about 3 minutes), add the clam juice and tomatoes. Cook 2 more minutes. Add salt and pepper to taste.

Divide mussels and sauce between 2 large soup bowls, discarding any that do not open. Add lemon wedges to each plate. Serve with baguette.

Yield: 2 servings

Nutrition per serving: 447 calories (37 percent from fat), 18.3 grams fat (6.7 grams saturated, 7.3 grams monounsaturated), 65 milligrams cholesterol, 27.6 grams protein, 44 grams carbohydrates, 4.9 grams fiber, 1,228 milligrams sodium.