2 tablespoons Clif Family Kitchen Olive Oil
1 carrot, medium size cut into ½-inch pieces
1 orange bell pepper, cut into ½-inch pieces
1 yellow onion, cut in 1/2-inch pieces
1/2 cup Clif Family Kitchen Smoked Spanish Pimenton Almonds
1 teaspoon sherry vinegar
2 tablespoons unsalted butter
3 scallions, thinly sliced
4 oz dried chorizo sausage, cut in 1/2-inch dice
1- 1.5 pounds mussels, scrubbed and debearded
1 cup bottled clam juice
2 tablespoons chopped parsley
Toasted rustic bread brushed with olive oil, for serving
Preheat the oven to 425°. In a large ovenproof skillet, heat the olive oil. Add the carrot, bell pepper and onion. Cook over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove the skillet from the stovetop and roast the vegetables in hot oven until tender, about 10 minutes. Scrape the vegetables into a food processor. Add the almonds and vinegar, puree until smooth. Season the romesco with salt.
Melt the butter in the large skillet. Add scallions and chorizo to the skillet. Cook over moderate heat, stirring, until softened and the chorizo releases its flavorful oil, a couple of minutes. Add the mussels, clam juice, and 1/2 cup of the carrot romesco. Bring to a simmer. Cover and cook until the mussels open, about 5-7 minutes, discarding any that don’t open. Season with salt to taste and garnish with parsley. Ladle the hot mussels and broth into warmed bowls. Serve with the toasts and remaining romesco.
Serves 2 as a main course, or 4 as first course.