Ingredients

  • 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

Method

  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.