Mussels With Chorizo and Smoked Paprika
Number of Servings: 10
Source: Chef Lindsay Cameron Wilson
5 lb (2.2 kg) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
1/2 cup (100 g) dry-cured chorizo sausage, thinly sliced
2 clove garlic, minced
1 tsp (5 mL) spanish smoked paprika
1 Tbsp (15 mL) tomato paste
1⁄2 tsp (2.5 mL) ground cumin
1 cup (250 mL) white wine
salt and pepper to taste
juice and zest of 1 lemon
fresh cilantro, finely chopped
1 tsp (5 mL) sugar
1⁄2 tsp (2.5 mL) dried chili flakes
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- 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.
- 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.
- Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread.