Chorizo,Clams, Mussels & Ramen Noodles
Posted: Fri Jan 10, 2014 9:03 pm
This is an easy Shore Lunch Special.
Chorizo, Clams, Mussels
& Ramen Noodles
MAKES 2 SERVINGS
1 T olive oil
1/4 lb (a heaping 1/2 C) Spanish chorizo, coarsely chopped
1 dozen littleneck clams, cleaned
1/2 lb mussels, cleaned (To clean shellfish, Soak mussels and clams in a large quantity of very cold, lightly salted water for half an hour to allow the shellfish to purge any silt. Then drain them, rinse well, and debeard the mussels, if needed.)
1 package instant ramen, broken up by hand
1/2 C hot water or chicken stock
1/4 t pimenton
1/4 C aioli (To make your own aioli, start by placing an egg yolk, the juice of half a lemon, a dash of Dijon mustard, and two cloves of minced garlic in a food processor. Slowly purée in 400 grams (a little more than 1 3/4 cups) of grapeseed oil, salt, and pepper. Making fresh aioli seems a little silly for this dish, though, so if I were you, I'd just stir a couple cloves of really finely minced garlic into a 1/4 cup of mayonnaise and call it a day.)
2 scallions, thinly sliced
Add the olive oil to a ripping-hot 12-inch skillet over high heat. Add the chorizo, tossing it every 30 seconds or so, until it has browned a bit — no more than 2 minutes if your pan is hot enough.
Add the clams to the pan. After another minute or so, add the mussels, crushed noodles, and hot chicken stock. Stir occasionally. Once the mussel and clam shells are slightly open — shouldn't take more than another 2 to 4 minutes — the dish is ready.
Serve in the pan. Scatter the pimentón, scallions, and a totally-'80s drizzle of aioli on top.
Chorizo, Clams, Mussels
& Ramen Noodles
MAKES 2 SERVINGS
1 T olive oil
1/4 lb (a heaping 1/2 C) Spanish chorizo, coarsely chopped
1 dozen littleneck clams, cleaned
1/2 lb mussels, cleaned (To clean shellfish, Soak mussels and clams in a large quantity of very cold, lightly salted water for half an hour to allow the shellfish to purge any silt. Then drain them, rinse well, and debeard the mussels, if needed.)
1 package instant ramen, broken up by hand
1/2 C hot water or chicken stock
1/4 t pimenton
1/4 C aioli (To make your own aioli, start by placing an egg yolk, the juice of half a lemon, a dash of Dijon mustard, and two cloves of minced garlic in a food processor. Slowly purée in 400 grams (a little more than 1 3/4 cups) of grapeseed oil, salt, and pepper. Making fresh aioli seems a little silly for this dish, though, so if I were you, I'd just stir a couple cloves of really finely minced garlic into a 1/4 cup of mayonnaise and call it a day.)
2 scallions, thinly sliced
Add the olive oil to a ripping-hot 12-inch skillet over high heat. Add the chorizo, tossing it every 30 seconds or so, until it has browned a bit — no more than 2 minutes if your pan is hot enough.
Add the clams to the pan. After another minute or so, add the mussels, crushed noodles, and hot chicken stock. Stir occasionally. Once the mussel and clam shells are slightly open — shouldn't take more than another 2 to 4 minutes — the dish is ready.
Serve in the pan. Scatter the pimentón, scallions, and a totally-'80s drizzle of aioli on top.
