With family from from the Maritimes, there’s nothing that says Atlantic Canada like fresh mussels from Malpeque, PEI. As we like heat, we’ve crafted this lusty combination of mussels in a spicy wine broth. Given the spicy elements in the dish we suggest pairing with one of our bold reds and serving with a crusty French bread and fresh green salad. We like doubling this dish and serving it at large parties as it is so simple to prepare. We hope you enjoy it as much as we all do!
Yield: 4 servings
INGREDIENTS:
1 chorizo sausage, chopped
2 TBSP olive oil
1 small shallot, peeled and finely chopped
½ tsp sea salt
½ tsp freshly ground black pepper
1 TBSP minced garlic
1 dried hot pepper, crushed no seeds
1 can of San Marzano tomatoes
1 cup Township 7 dry white wine
2 TBSP finely chopped fresh parsley leaves
3 pounds fresh Malpeque mussels, well scrubbed and debearded
DIRECTIONS:
In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
Add the olive oil and when hot, add salt, pepper, shallots and garlic, cook about 2 minutes. Add tomatoes, and cook, stirring, for 1 minute. Add the wine and parsley, and bring to a boil. Add the mussels and parsley, cover, and cook until the shells have opened, about 4 minutes.
Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping and a fresh green salad.
Enjoy with Township 7 Black Dog!
