Chef Melanie’s Weekly Recipe: Spanish Style Mussels
Mussel’s Spanish style
Serves 2
2 ½ lbs. Cultivated Mussels (ex. Prince Edward Island). Cleaned
4 cloves garlic thinly sliced
¼ cup olive oil
1 link Spanish chorizo diced
½ Cup White Wine
¼ cup Chicken Stock
¼ cup fresh cilantro (chopped)
2 plum tomatoes chopped
Salt & Pepper to taste
Juice from ½ of a lime
1. Clean mussels in cool water and remove any beards that are attached.
2. In a large sauté pan heat oil on med high heat.
3. Add garlic and cook until light brown, then add chorizo.
4. When chorizo has a bit of color add the mussels, wine, stock salt and pepper.
5. Cover and steam mussels until they have popped opened. Discard any mussels that do not open during cooking.
6. Remove mussels to a large serving bowl.
7. Bring pan juices to a boil and add the lime juice, chopped tomato and cilantro.
8. Pour over the mussels and serve.
These are best served with some nice crusty bread for dipping.
Chef Melanie's Corner | whitemtnguy January 20, 2010