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.