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Mussels with Chorizo sausage · 18.02.07 by colin newell

P.E.I. Mussels in white wine and garlicThis was the sunday meal served with a loaf of Italian bread and 3/4 of a bottle of Pinot Grigio. The mussels were from Thrifty Foods Victoria (via Prince Edward Island…)

2 Tbsp. olive oil
1/2 medium onion, finely chopped
1 Chorizo sausage, finely chopped
1 to 2 garlic cloves, finely chopped
3/4 teaspoon chili flakes
1 cup white wine
2 lbs. fresh mussels, rinsed (see Note)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh basil
1 chopped roma tomato

Heat the oil in wide-bottomed pot set over medium-high heat. Add the onions and chorizo and cook for 3 to 4 minutes. Add the garlic and cook 1 minute more. Add the wine and bring to a simmer. Add the mussels, cover, and cook just until they open. Sprinkle with salt, pepper, the chopped tomato and the fresh basil. Divide the mussels and cooking liquid among bowls and serve.

Note: Discard any mussels that do not close when tapped before cooking, or do not open after cooking. Both are signs the mussel was dead prior to cooking and should not be eaten.


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