https://youtube.com/watch?v=4Hi3BK8NokI%3Frel%3D0%22+allowfullscreen%3E%3C

Mussels with Chorizo

Servings: 6-8 |

https://youtube.com/watch?v=4Hi3BK8NokI%3Frel%3D0%22+allowfullscreen%3E%3C

Mussels with Chorizo

Servings: 6-8

Mussels with Chorizo

Servings: 6-8

Ingredients

Ingredients

  • 3 Tbsp (45 mL) canola oil
  • 4 oz (125 g) dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  • 1 large leek, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 cup (250 mL) thinly sliced mushrooms
  • 1/4 tsp (1 mL) crushed red-pepper flakes
  • 2 lbs (1 kg) mussels, scrubbed and de-bearded
  • 1 cup (250 mL) dry white wine
  • 1 lemon, freshly squeezed
  • 1/3 cup (75 mL) coarsely chopped fresh flat-leaf cilantro

Method

  1. In a large stockpot over medium heat, add canola oil. Bring to temperature.
  2. Add chorizo sausage and sauté for 5 minutes.
  3. Add leeks; cook, stirring occasionally, until soft, about 2 minutes.
  4. Add garlic, mushrooms and red-pepper flakes; cook, stirring occasionally, 3 minutes.
  5. Add mussels and wine. Cover and bring to boil. Cook for 5-8 minutes until all the mussels are opened. Discard any that do not open. Shake pot occasionally.
  6. Remove lid, squeeze fresh lemon juice and sprinkle cilantro on top.
  7. Pour mussels and sauce into a large serving bowl. Serve warm.