Watch CBS News

New England Living Chef Series: Carl Dooley's Mussels Recipe

BOSTON (CBS) - Acclaimed chef and Boston native Carl Dooley joins New England Living Host Rachel Holt in the Clarke Sub-Zero and Wolf Test Kitchen. Dooley demonstrates how to kick up your next meal with a spicy seafood dish you easily create at home.

Serves 2-4 people

Ingredients: 

5 pound bag of mussels, rinsed and drained
1 link of dry chorizo, sliced thin coins 
4 cloves of garlic, sliced thin 
1 onion, sliced thin 
2 tbsp smoked paprika 
1 tbsp chili flakes 
2 tbsp cumin seeds 
Pinch of safron 
1 cup white wine 
14 oz can of chopped tomatoes 
14 oz can of garbanzo beans 
Chopped preserved lemon 
Chopped pickled or roasted peppers 
Extra virgin olive oil
1 bunch of cilantro, chopped
Crunchy Bread for serving 

Directions: 

1. Cook the chorizo in a bit of olive oil until rendered a bit. Add the onions and garlic. Cook for a minute until tender. 

2. Add the spice and bloom in the pan with the meat and veggies.

3. Add the white wine, tomatoes, and garbanzo beans. Bring to a boil. 

4. Add the mussels and cover with lid. Cook until mussels are fully opened, about 4 minutes. 

5. Top with preserved lemon, pickled peppers, a good drizzle of olive oil.

6. Serve with cilantro and good toast. 

ENJOY!

View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.