Steamed Mussels With Tomatoes and Chorizo
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Simplicity itself, if you can find a bag of mussels at the store. Scrub and debeard them as necessary. Then grab a big pot, and use it to sauté some cubed chorizo in olive oil over medium-high heat. When it starts to crisp, add a few handfuls of halved cherry tomatoes and a clove or two of chopped garlic. Let the tomatoes blister in the fat, then add the mussels and a glass of white wine. Cover the pot and allow the mussels to steam open. (If at the end you have mussels that haven’t opened, ditch them: They’re dead.) Garnish with chopped parsley and serve with plenty of toast for the sopping. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
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