Recipe courtesy of Tourism PEI\/ Chef Erin Henry<\/p>\n","protected":false},"author":4,"featured_media":6652,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["mussels"],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[179,79],"class_list":["post-6651","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-mussels","recipe_tag-pei-mussels"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":4,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":0.25,"measurement":"cup","ingredient":"olive oil"},{"quantity":1,"measurement":"","ingredient":"yellow onion, minced"},{"quantity":2,"measurement":"","ingredient":" cloves of garlic, minced"},{"quantity":1,"measurement":"tsp","ingredient":"smoked paprika"},{"quantity":2,"measurement":"","ingredient":"links dry-cured chorizo sausage, sliced thinly"},{"quantity":1,"measurement":"tsp","ingredient":"dried oregano"},{"quantity":0.25,"measurement":"cup","ingredient":"dry white wine"},{"quantity":1,"measurement":"","ingredient":"pint cherry tomatoes, cut in half"},{"quantity":5,"measurement":"lb","ingredient":"PEI mussels, cleaned and rinsed"},{"quantity":0.5,"measurement":"","ingredient":"bunch of cilantro, rough chopped"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Heat a large Dutch oven with a tight fitting lid over medium heat, then add your olive oil, onion, garlic, paprika and chorizo. Cook for about 5 minutes, stirring occasionally, until fragrant. Add white wine to deglaze and then cook another 5 minutes, until almost all the liquid is gone."},{"step":" Stir in the tomatoes, bring everything to a simmer, then add the mussels all at once. Stir everything together once, then put the lid on the pot."},{"step":"Cook the mussels with the lid on for about 3 minutes, stir once, then put the lid back on and cook for another 3-4 minutes. The mussels are done once all the shells are fully open."},{"step":" Transfer the mussels to a serving bowl and spoon some of the broth over top, then sprinkle with cilantro. Serve right away with some crusty bread. Serves 4. Enjoy!"}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n