Dutch Oven - A durable and versatile cookware option suitable for braising or simmering mussels and seafood dishes.
Whisk - Essential for mixing sauces and emulsifying ingredients in the recipe.
Large Strainer (Colander) - Useful for draining mussels and fideos after cooking.
Slotted Spoon - Helpful for removing mussels from their shells without spilling broth.
Kitchen Shears - For cutting fishing line or other potential small tasks when preparing fresh seafood.
Large Pot with Lid - Suitable for cooking the mussel stock and fideos, providing even heat distribution.
Wooden Spoon or Spatula - Useful for stirring ingredients in the recipe without scratching surfaces.
Mixing Bowls (2) - For preparing ingredients like sauces, dressings, or mixing dough if applicable.
Digital Thermometer - Ensures seafood is cooked to a safe internal temperature.
Pitcher for Sauce Dilution - To adjust the intensity of the sauce according to taste before serving.
6 tablespoons extra-virgin olive oil
10 ounces fideos
1 1/3 cups chopped onion (1 large)
2 teaspoons minced garlic
2 (14- to 15-ounce) cans diced tomatoes in juice
1 teaspoon salt
Pinch of sugar
1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz)
1 Turkish or 1/2 California bay leaf
1 cup dry white wine
5 cups white fish stock
3 pounds mussels (preferably cultivated), scrubbed and beards removed
2 tablespoons chopped fresh flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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