Recipe courtesy of Tourism PEI/ Chef Erin Henry
cup olive oil
yellow onion, minced
cloves of garlic, minced
tsp smoked paprika
links dry-cured chorizo sausage, sliced thinly
tsp dried oregano
cup dry white wine
pint cherry tomatoes, cut in half
lb PEI mussels, cleaned and rinsed
bunch of cilantro, rough chopped
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.
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.
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.
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!
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