Number of Servings: 2
2 lbs (1 kg) fresh PEI Mussels
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) butter
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 Tbsp (15 mL) Cajun seasoning
1 tsp (5 mL) oregano
1/2 tsp (2.5 mL) red pepper flakes
2 fresh chorizo sausages, chopped
1 adobo pepper*, finely chopped
1/2 of 14 oz (398 mL) can diced tomatoes
1 cup (250 mL) tomato sauce
3 green onions, thinly sliced, to garnish
- 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 and butter in a large pot over medium heat. Add garlic, shallot, Cajun seasoning, oregano and stir until shallots are soft. Add sausage and chopped adobo pepper. Sauté, stirring occasionally, until sausage browns. Add tomatoes, tomato sauce, turn the heat down and allow sauce to reduce a little, about 10 minutes.
- Turn up the heat to medium, add mussels and cover and cook until steam comes out from under the lid and the shells open, 4-5 minutes cover. Discard any mussels that have not opened.
- Serve mussels garnished with sliced green onions.