Clams and Chorizo with Smoked Paprika Butter Sauce (continued)
Test Kitchen Tip: Prepare as directed, using 2 pounds mussels in place of the clams.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.
Fat: 33 g
Carbohydrates: 11 g
Cholesterol: 83 mg
Sodium: 642 mg
Fiber: 2 g
Protein: 21 g
Copyright © 2008 McCormick & Company, Inc. All Rights Reserved.
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