SPICY MUSSEL WITH TANGY TOMATOES
Heard of mussels? It’s a Belgian cuisine and it is known as moules-frites. Mussels are similar to crab and oyster and can be categorized as a sea food. It originated from the homes of Belgium where it was commonly cooked during the winter season. Well, this cuisine is not limited to be consumed only in winters and can be a good dish to try on when you want to have something extravaganza and delicious. Fun fact about this particular dish is that long a go it was known as a poor man’s meat and today given its high demand it is referred to ‘black gold.’ Other than that, it’s highly rich in protein and gives your body a lot of nutrition, keeping heartbeat and blood pressure in check. So, let’s straight in dive into how to make some spicy mussels.
Fun fact about this particular dish is that long a go it was known as a poor man’s meat and today given its high demand it is referred to ‘black gold.’
INGREDIENTS
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 2 baby fennels, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 300ml white wine
- 400g chickpeas, rinsed, drained
- 400g chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika (spice)Â
- 1kg pot-ready mussels
- 2 tablespoons coriander leaves
- Pinch of dried chilli flakes
METHOD
Step1:Â To make the OG mussel dish with a little twist, prepare a pan with oil and keep it on medium heat. Add onion. Fennel and garlic and cook them for 5 minutes, until they get a little soft. After that pour in some white wine and boil the mixture. After that add chickpea, tomato puree and paprika to it and stir. You can add vegetables of your choice too, to give it a twist. And obviously do not forget to put salt in it, before you leave it to boil.Â
Step 2: Add mussels to the sauce now and cover to cook. Cook the mussels for at least 5 minutes and see whether it’s opening up or not. If the shells do not open cook, it more, if there are mussels that still do not open you can discard them. Give a good shake to the container, once this is done, garnish the dish with lemon zest and coriander on top. And to make it spicier add paprika over it.
Filled with all the ingredients you need that will leave you wanting for more, the Loaded Chorizo Nachos can not be eaten with your hands alone.Â
CHORIZO NACHOS
Filled with all the ingredients you need that will leave you wanting for more, the Loaded Chorizo Nachos can not be eaten with your hands alone. You may require a spoon or a fork to get its loaded flavor. The best part about this mouth-watering snack is that it can be made on a foiled lined pan. Carry it to the table as it is and do not worry about cleaning too. Ready to dive into its recipe? Read on!
INGREDIENTS
- 1 ½ cups cooked chorizoÂ
- 1 cup drained unsalted pinto beansÂ
- 8 corn tortillas, cut into wedgesÂ
- Cooking sprayÂ
- 2 ounces reduced fat Colby jack cheese, shreddedÂ
- 2 ounces queso fresco, crumbledÂ
- ¼ cup chopped green onionsÂ
- 1 cup chopped tomatoÂ
- ¼ cup thinly sliced radishesÂ
- ¼ cup chopped fresh cilantroÂ
- 1 ripe avocado, peeled and choppedÂ
- 1 jalapeno pepper, thinly sliced
-  ½ teaspoon kosher salt
METHOD
Step1:Â Preheat broiler to high
Step2:Â Combine chorizo and beans in a small saucepan over medium heat
Step3:Â Cook for 5 minutes or until thoroughly heated, stirring occasionally.
Step4:Â Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray.Â
Step5:Â Coat tortillas with cooking spray.Â
Step6:Â Broil 2 minutes on each side or until lightly browned and crisp.Â
Step7:Â Sprinkle cheeses and onion evenly over chips and broil 1 minute or until Colby-jack cheese melts.Â
Step8:Â Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado and jalapeno pepper.Â
Step9:Â Sprinkle kosher salt over nachos and serves hot and fresh.
