Wood Oven Roasted Pei Mussels Recipe
shrimp & andouille sausage, shaved fennel, odts, ciopppino style broth, noble bread, gochujang aioli
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Ingredients
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Ingredients for Wood Oven Roasted Pei Mussels
Method
Directions for Wood Oven Roasted Pei Mussels
Prepare the Gochujang Aioli
In a bowl, combine mayonnaise, gochujang, and a pinch of salt and pepper. Mix until well combined and set aside.
Cook the Sausage and Vegetables
In a large skillet over medium heat, add olive oil. Once hot, add the sliced andouille sausage and cook until browned, about 5 minutes. Add minced garlic, shallots, and shaved fennel, cooking until softened, about 3-4 minutes.
Add Broth and Mussels
Stir in crushed tomatoes, white wine, and vegetable broth. Bring to a simmer. Add the mussels and shrimp, cover, and cook until the mussels open and shrimp are cooked, about 5-7 minutes. Discard any mussels that do not open.
Serve
Transfer the mussels and broth to a serving dish. Drizzle with olive oil and sprinkle with chopped parsley. Serve warm with noble bread and gochujang aioli on the side.