July 16: Big Mussels with Chorizo and Saffron Rice

2 cups chicken stock or broth
1 cup seafood stock or clam juice
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups short-grain white rice
1/2 pound chorizo sausage, diced
3 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 celery ribs with greens, chopped
1 bay leaf, fresh or dried
   Salt and freshly ground black pepper
1/2 cup dry white wine
1 14-ounce can diced tomatoes
2 pounds cleaned mussels (Pull off the hairy "beards" with your fingers.)
1/2 cup fresh flat-leaf parsley
1 cup frozen green peas, defrosted
   Crusty bread

In a medium saucepan, heat the combination of stocks and saffron to a boil, then add a generous drizzle of EVOO and the rice. Cover and cook until tender, stirring occasionally, about 17 minutes.

Heat a deep skillet over medium-high heat. Add the 2 tablespoons of the EVOO and the chorizo and cook for 2 minutes to render some of the chorizo's fat, then add the garlic, onions, bell peppers, celery, and bay leaf and season with salt and pepper. Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute. Add the tomatoes and stir. Add the mussels to the pan in an even layer, then cover the pan tightly. Cook for 3 to 4 minutes to open the mussels. Remove the lid and discard any unopened mussels. Also discard the bay leaf. Combine the parsley in the pan with a serious shake.

To serve, add the peas to the cooked rice and toss to combine. Arrange the cooked rice in shallow bowls or on a large, deep platter. Top with the mussels and sauce. Pass crusty bread for mopping.

4 SERVINGS

I sort of skipped around a little in the book, because I wanted to make the succotash recipe instead of this one. I was supposed to skip the succotash because it was on my travel day. I didn't want to make this one because mussels and saffron are very expensive. I am also sick of mussels from making them so much last year. Maybe next year I won't be sick of them anymore. I made this recipe last year and it was pretty good. My brother-in-law would not have liked it :) Today we drove from Illinois, through Chicago, back home to Wisconsin. We spent a little time on Navy pier and rode the Ferris wheel. It was loads of fun! We ate at Noodles for dinner, which is a pretty neat restaurant.