Pei Mussels Recipe

Preheat oven to 425°F (220°C). Line a small baking sheet with parchment. Toss halved cherry tomatoes with 1 tablespoon olive oil, ½ tsp kosher salt, ¼ tsp black pepper and 1 tsp fresh thyme or oregano. Spread in a single layer.

Roast for 15–20 minutes until tomatoes are blistered and beginning to caramelize. Remove from oven and let cool slightly, then transfer tomatoes and any pan juices to a bowl and set aside (you will use about 1 cup total including juices).

While tomatoes roast, combine 4 tbs softened butter, 2 minced garlic cloves, 2 tbs chopped parsley, 1 tsp lemon zest, ¼ tsp salt and 1/8 tsp pepper in a small bowl. Mix until homogenous and refrigerate briefly if it needs to firm up. Reserve for finishing and to place on toasted bread.

Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter is melted and foaming, add crumbled chorizo. Cook, stirring, for 4–5 minutes until browned and most fat has rendered.

Add ½ cup finely diced onion and cook 3–4 minutes until translucent and softened. Add 4 minced garlic cloves and ¼ tsp red pepper flakes (if using) and cook 30–45 seconds until fragrant but not browned.

Turn heat to high. Carefully add 1 cup dry white wine to the pan to deglaze, scraping any browned bits from the bottom. Allow wine to reduce by about half, 2–3 minutes.

Stir in 1 cup low-sodium stock, roasted tomatoes with their juices (about 1 cup) and 1 tbs fresh lemon juice. Bring liquid to a brisk simmer, taste and add 1 tsp salt and ½ tsp pepper, adjusting as needed (remember chorizo can be salty).

Add the 2 lbs scrubbed mussels to the pan, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once or twice, until mussels have opened. Discard any mussels that remain tightly closed after cooking.

Remove lid and stir in the prepared herb garlic butter until melted and incorporated into the sauce. Sprinkle 2 tbs chopped parsley and a squeeze of lemon juice; give one gentle toss to coat mussels.

While mussels steam, slice focaccia and toast or grill until golden. Spread a little of the herb garlic butter on the warm bread.

Transfer mussels and the broth to a large shallow bowl or individual bowls. Spoon chorizo and roasted tomatoes evenly over mussels, garnish with extra parsley and serve with lemon wedges and the buttered focaccia on the side to soak up the broth.

Serve immediately while hot.