Smoked Mussels Recipe
Spanish chorizo, Calabrian peppers, shaved fennel, Riesling white wine sauce, toasted ciabatta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Chorizo
In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and slightly crispy, about 5 minutes.
- 3
Add Peppers and Fennel
Stir in the Calabrian peppers and shaved fennel. Cook for an additional 2-3 minutes until the fennel is tender.
- 4
Add Wine and Mussels
Pour in the Riesling white wine and bring to a simmer. Add the cleaned mussels and stir to combine. Cover the skillet and cook until the mussels have opened, about 5-7 minutes.
- 5
Toast the Ciabatta
While the mussels are cooking, slice the ciabatta bread and toast it until golden brown.
- 6
Serve
Once the mussels are cooked, season with salt and black pepper to taste. Serve the mussels with the sauce and toasted ciabatta, garnished with chopped parsley.