Monday, July 28, 2008

chorizo mussels

Every summer I have a few seafood kicks. Living on the west coast, there is an abundance of delights from the sea. A few months ago there was the Spotted Prawn Festival in Vancouver...fresh fresh fresh meaty prawns, cooked simply either steamed or grilled and a little garlic butter - delish!

Today after work I wondered down to Granville Island, visited our favourite fish shop and picked up a few pounds of mussels and wild coho salmon fillets...and out of it we had a tasty summer seafood fest.

Here is our appetizer: chorizio mussels - the heat was delayed, using fresh chili's would have a stronger intense heat, the chorizo was more subtle.

2 Tbsp olive oil
1/3 diced yellow onion
1 Roma tomato diced
3 cloves diced garlic
1 pinch salt
1 large chorizo sausage, sliced
1 Tbsp chili flakes
1/3 cup white wine
1/3 cup vegetable stock
2 lbs mussels, cleaned - only use tightly closed mussels
1/3 cup heavy cream
4-5 basil leaves

Lots slices of crusty bread

  1. Over medium heat, heat olive oil in a large heavy bottomed pot (I used a dutch oven)
  2. Add to garlic, onions and salt to the pot, sauté until they begin to sweat, do not let brown
  3. Add chorizo sausage and chili flakes, sauté for about 2 minutes, stir occasionally
  4. Add tomatoes, allow to warm through
  5. Add white wine and vegetable stock - bring to a boil
  6. Add cleaned mussels, cover and let steam for approximately 5 minutes
  7. Once the majority of all the mussels have opened, remove from heat.
  8. Transfer mussels to a large bowl, leave sauce in the pot.
  9. Add heavy cream, bring to simmer and allow to thicken - about 2 minutes.
  10. Take all but one leaf of the basil, tear and add to pot, stir and pour into bowl with mussels.
  11. Garnish with remaining leaf.
  12. Serve with bread - use it to absorb all the tasty broth
NB: Only eat the mussels that have fully opened - the other's should be tossed.

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