Mussels Recipe

Inspired by Bleu Northeast Kitchen

Time30m

Serves4

Fresh PEI Mussels, grilled local zucchini, chorizo Iberico, Red Hen bread

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Ingredients

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Mussels

2 pounds Fresh PEI Mussels

4 cloves Garlic

1 cup White wine

2 tablespoons olive oil

1 tablespoon Fresh parsley

Grilled Zucchini

2 medium Zucchini

1 tablespoon olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Chorizo

8 ounces Chorizo Iberico

Bread

1 loaf Red Hen Bread

Method

Mussels Preparation

Cook the Mussels

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in white wine and bring to a simmer. Add the mussels, cover, and cook until they open, about 5-7 minutes. Discard any that do not open. Stir in chopped parsley before serving.

Zucchini Preparation

Grill the Zucchini

Slice the zucchini lengthwise into quarters. Brush with olive oil, and season with salt and pepper. Grill on medium-high heat for about 4-5 minutes on each side until tender and slightly charred.

Chorizo Preparation

Cook the Chorizo

Slice the Chorizo Iberico into rounds. In a skillet over medium heat, cook the chorizo until browned and crispy, about 5-7 minutes. Drain excess fat if necessary.

Serving

Plate the Dish

On a serving platter, arrange the grilled zucchini, top with cooked mussels and chorizo. Serve with slices of Red Hen bread on the side to soak up the delicious juices.