chorizo | herb mussels | clams

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el·e·ments

3-4 pounds mussels, cleaned
1 pound clams, cleaned
8 oz Whole30 compliant chorizo sausage
1 cup Whole30 compliant chicken broth
casings removed + crumbled
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, diced
4 sprigs fresh thyme
2 lemons, juiced
sea salt

in·can·ta·tion

heat oil in a large pot, medium.
add shallots + garlic + chorizo stir occasionally, 6 mins.
remove cooked chorizo + ½ of garlic shallot mixture from pot, set aside.
pour broth in pot, bring to boil.
add mussels + clams + lemon juice, cover.
reduce heat, medium low.
steam shellfish, about 10 mins. 
gently rotate shellfish throughout until all have opened.
[discard any unopened ones]

plate into large bowl + top with chorizo + 
remaining shallot garlic lemon pot juice + thyme + sea salt

optional pairing:
steamed green beans + fingerling potatoes

lauren richeson