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Mussels with beans, chorizo make for easy summer meal

Mon | Meatless meal

Make a Veggie Stir-Fry starting with a packet of seasoning from the Asian food aisle of the grocery store and using cooked brown rice. Follow the instructions on the seasoning packet and consider these ingredients: cashews, sliced mushrooms, asparagus pieces, frozen baby sweet peas, onion, small broccoli florets and garlic. Big bowl and chopsticks.

Tues | Flex your mussels

Mussels With White Beans and Chorizo (recipe below) is an amazingly quick meal and that's not the only bonus. Mussels are among the most inexpensive offerings at the seafood market. White beans add more protein and chorizo — there's just a couple of ounces — ramps up the flavor.

Wed | Rotisserie chicken

Carve the bird and serve it with a Green Goddess Tomato and Cucumber Salad. Make the dressing by blending half an avocado, ¾ cup low-fat buttermilk, 2 tablespoons white wine vinegar, 2 tablespoons fresh chopped tarragon, 1 chopped scallion, and salt and pepper to taste. I like the idea of rice pilaf on the side.

Thurs | Sweet heat

When the temps climb, it's difficult to think about standing in a hot kitchen for too long. So tonight, let's move the cooking outdoors, where it's already sticky. Barbecue Pork Chops and Peaches are the main attraction. Get whatever type you like and grill with a favorite barbecue sauce. Peaches are in season now so cut them in half and place cut-side down on the grill after you've brushed with olive oil. Give them a few minutes to get soft and sweet. Make a green salad with butter lettuce, dried cherries and sliced almonds and dress with a balsamic vinaigrette.

Fri | That's sort-of Italian

Quick Chicken Parmesan comes together quickly with convenience items, mostly jarred sauce. Split boneless, skinless chicken breasts lengthwise to make them thinner. Coat lightly with Italian-seasoned bread crumbs. Brown in olive oil in hot pan. Remove to baking dish, top generously with spaghetti sauce and shredded mozzarella cheese. Bake for about 15 minutes at 350 degrees. Serve with cooked pasta of your choice and more sauce, heated of course. Green salad with lots of veggies on the side.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @roadeats on Twitter.


Mussels With White Beans and Chorizo

¼ cup plus 2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced

2 ounces dried chorizo, diced

10 cherry tomatoes, halved

Pinch of crushed red pepper


Ground black pepper

1 (15-ounce) can cannellini beans, drained

2 pounds mussels, scrubbed and debearded

Chopped parsley and grilled bread, for serving

In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the cannellini beans, mussels and ½ cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don't open. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.

Serves 2 to 4.

Source: Food & Wine

Mussels with beans, chorizo make for easy summer meal 06/25/13 [Last modified: Monday, June 24, 2013 3:49pm]
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