Salt Spring Island Mussels Recipe

Cooking Instructions

1. 1

   Prepare the Mussels

   Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

2. 2

   Sauté Chorizo and Fennel

   In a large pot, heat the olive oil over medium heat. Add the diced chorizo and sauté for about 3-4 minutes until it starts to crisp. Add the sliced fennel and garlic, cooking until the fennel is tender, about 5 minutes.

3. 3

   Add Mussels and Wine

   Pour in the white wine, then add the cleaned mussels. Stir to combine, cover the pot, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

4. 4

   Finish the Dish

   Once the mussels are cooked, stir in the chopped parsley and season with salt and pepper to taste.

5. 5

   Grill the Sourdough

   While the mussels are cooking, grill the slices of sourdough bread until golden brown on both sides.

6. 6

   Serve

   Serve the mussels in a bowl with the cooking broth and chorizo mixture. Garnish with lemon wedges and serve alongside the grilled sourdough.