• chefalisonbiebs

Mussels and Chorizo

This recipe is great cooked outside on the barbecue or over a fire. Leave out the chorizo for a pork-free dish.

Prep time: 15 min

Cook time: 6 min

For the garlic

2 bulbs of garlic

1 cup canola oil

  • Peel garlic and place them into a small pot and cover it with canola oil, completely submerging the cloves.

  • Simmer on low heat stirring occasionally, until the garlic cloves are soft and light brown in colour.

  • Remove the pot from the heat, let cool and store in the refrigerator for up to 2 months.

For the mussels

¼ cup confit garlic

¼ cup garlic oil

2 cups leek

2 lbs PEI mussels

½ bottle of riesling

½ cup heavy cream

3½ dry-cured chorizo

¼ cup Italian flat-leaf parsley

  • In a large saucepan on medium-high, heat the garlic confit and oil, add the leeks and sauté until they start to soften and brown slightly.

  • Add the mussels to the pan, stir and add the Riesling covering the pan immediately to allow the mussels to steam.

  • Once the mussels have all opened remove them from the pot, and discard any mussels that have not opened.

  • Add the heavy cream and chorizo to the pan and bring that to a boil.

  • Season to taste, add the mussels back to the pot, remove from the heat, garnish with fresh parsley, and enjoy.