Garlicky Mussels; Paella - Cuisinart GreenGourmet CSK-250C Instruction Booklet

Nutritional information per serving (based on 6 servings):
Calories 157 (46% from fat) • carb. 5g • pro.15g • fat 8g • sat. fat 3g
• chol. 23mg • sod. 501mg • calc.114mg • fiber 2g

Garlicky Mussels

If you are entertaining, the Skillet can easily handle a double batch of this
Makes 4 to 6 servings
2 tablespoons (30 ml) good quality unsalted butter
3 tablespoons (45 ml) good quality extra virgin olive oil,
plus extra for serving
3 small shallots, thinly sliced
6 garlic cloves, thinly sliced
2 celery stalks, thinly sliced
4 sprigs fresh thyme
½ teaspoon (2 ml) crushed red pepper
1 cup (250 ml) dry white wine
1 cup (250 ml) chicken broth, reduced-sodium
2 pounds (1 kg) mussels, scrubbed, with beards removed
1. Preheat the Cuisinart GreenGourmet
®
to 300°F (150°C).
2. Add butter and olive oil to Skillet. When butter melts add shallots, garlic,
celery, thyme, and pepper. Gently sauté vegetables until soft and fragrant.
3. Add wine and broth to the Skillet and turn heat to 350°F (150°C). When
liquid comes to a boil, add the mussels and place lid on the Skillet. Steam
until all mussels have opened, about 5 minutes. Discard any mussels that
have not opened.
4. Transfer to shallow soup bowls, top with extra virgin olive oil and serve with
crusty bread to sop up the broth.
Nutritional information per serving:
Calories 271 (47% from fat) • carb. 10g • pro. 19g • fat 14g • sat. fat 4g
• chol. 52mg • sod. 542mg • calc. 65mg • fiber 0g
recipe.
Electric 14-inch (35.5 cm) Skillet
®
This version of the traditional Spanish dish is sure to please any crowd.
Makes 8 to 10 servings
1 whole chicken, approximately 4 pounds (1.8 kg), cut into
10 pieces
1¾ teaspoons (9 ml) kosher salt, divided
¾ teaspoon (3.75 ml) freshly ground black pepper, divided
1 teaspoon (5 ml) olive oil
3 chorizo, about 9 ounces (255 g), cut into ½-inch (1.25 cm) slices
5 garlic cloves
1 medium onion, cut into 1-inch (2.5 cm) pieces
¼ teaspoon (1 ml) smoked paprika
1 can (28-ounce) plum tomatoes, well drained
2½ cups (625 ml) Arborio rice
5 cups (1.25 L) hot chicken broth, reduced-sodium
large pinch saffron
1 pound (500 g) shrimp, rinsed, peeled and deveined
12 littleneck clams
½ cup (125 ml) chopped parsley
½ cup (125 ml) fresh or frozen peas
1 half lemon
lemon wedges for serving
1. Preheat the Cuisinart GreenGourmet
®
400°F (200°C).
2. Season the chicken parts on both sides with 1 teaspoon (5 ml) of salt and
½ teaspoon (2 ml) of pepper. Add the olive oil to the Skillet and brown
chicken, skin side down first, about 4 minutes for each side. Remove and
reserve. Add the chorizo and brown on both sides.
3. While chicken and chorizo are browning, insert the large metal chopping
blade into a Cuisinart Food Processor. With the unit running, drop the
®
garlic cloves down the small feed tube to chop. Add the onion to the work

Paella

Electric 14-inch (35.5 cm) Skillet to
®
10