• 5 lbs PEI cultured mussels
  • 2 tbsp Olive oil
  • 100 g Dry-cured chorizo sausage, thinly sliced
  • 2 cloves Garlic, minced
  • 1 tsp Spanish smoked paprika
  • 1 tbsp Tomato paste
  • ½ tsp Ground cumin
  • 1 cup White wine
  • Salt and pepper to taste
  • Juice and zest of 1 lemon
  • Fresh cilantro, finely chopped
  • 1 tsp Sugar
  • ½ tsp Dried chili flakes


  1. Rinse PEI mussels in tap water and set aside.
  2. Discard any mussels that do not close after being rinsed.
  3. 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.
  4. 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.
  5. Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread.