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Mussels With Chorizo and Smoked Paprika

  • 15 m
  • ·
  • 10 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels / Recipe source: Chef Lindsay Cameron Wilson


- 10 Servings +


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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