0 Ratings
Recipe courtesy of PEI Mussels / Recipe source: Chef Lindsay Cameron Wilson
- 10 Servings +
5 lb (2.2 kg) fresh PEI Mussels
2 tbsp (30 mL) olive oil
0.50 cup (100 g) dry-cured chorizo sausage, thinly sliced
2 clove garlic, minced
1 tsp (5 mL) spanish smoked paprika
1 tbsp (15 mL) tomato paste
.50 tsp (2.5 mL) ground cumin
1 cup (250 mL) white wine
salt and pepper to taste
juice and zest of 1 lemon
fresh cilantro, finely chopped
1 tsp (5 mL) sugar
0.50 tsp (2.5 mL) dried chili flakes
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat olive oil in a large pan over medium-high heat. Add chorizo and saute until it starts to brown. Add garlic, paprika, tomato paste, sugar, chili flakes and cumin. Stir well and cook 2 minutes more.
Add white wine, salt and pepper and lemon juice. Bring to a simmer, then add mussels. Cover and leave to steam for 5-7 minutes, until mussels open. Discard any mussels that do not open.
Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread.
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