Mussels With Chorizo and Smoked Paprika
Recipe courtesy of PEI Mussels / Recipe source: Chef Lindsay Cameron Wilson
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadasfoodisland.ca.
Cooking tools:
- Pan
- Mussel brush
- Colander
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Garlic press
- Wooden spoon
- Serving platter
- Kitchen timer
- Citrus press
- Grater
- Stove
- Bread knife
- Microplane
Ingredients
- 5 lb (2.2 kg) fresh PEI Mussels
- 2 tbsp (30 mL) olive oil
- 1/2 cup (100 g) dry-cured chorizo sausage, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (5 mL) spanish smoked paprika
- 1 tbsp (15 mL) tomato paste
- .50 tsp (2.5 mL) ground cumin
- 1 cup (250 mL) white wine
- salt
- pepper
- juice and zest of 1 lemon
- fresh cilantro, finely chopped
- 1 tsp (5 mL) sugar
- 1/2 tsp (2.5 mL) dried chili flakes
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