P.e.i Mussels Recipe

Clean and inspect

Rinse mussels under cold running water. Discard any with broken shells. If present, remove beards by pulling them toward the hinge; scrub lightly to remove debris. Keep mussels cold until ready to cook.

Tap test: if any mussels are open, tap them; discard any that do not close within a few seconds.

Heat a large wide pot or deep skillet with a lid over medium heat. Add the olive oil and 1 tablespoon butter. When butter is melted and sizzling, add the diced or sliced chorizo in a single layer and sauté 3–4 minutes until it starts to brown and releases its oils.

Add the finely diced shallot and minced garlic to the chorizo. Sauté 1–2 minutes until softened and fragrant but not browned, scraping up any browned bits from the pan.

Stir in the smoked paprika and black pepper and cook 15–20 seconds to bloom the spice.

Pour in the white wine and scrape the bottom of the pan to deglaze and combine flavors. Bring the wine to a brisk simmer (do not boil aggressively) and let it reduce by about one-quarter, about 2–3 minutes.

Add the cleaned mussels to the pot, toss gently to combine, then cover with a tight lid. Increase heat to medium-high and steam until mussels open, about 4–6 minutes. Shake the pan once or twice during cooking to redistribute mussels for even cooking.

Check and discard any mussels that remain closed after the cooking time.

Once mussels are open, remove the pot from heat. Carefully transfer mussels with a slotted spoon to a warmed serving bowl, leaving the cooking liquid in the pot.

Over low heat, stir the remaining 2 tablespoons butter into the cooking liquid until melted. Add the lemon juice and lemon zest. Taste and adjust seasoning with sea salt and more black pepper if needed.

To create a silky sauce, remove the pot from heat and whisk in the 2 tablespoons of cold butter cubes a little at a time, whisking briskly to emulsify the sauce (this rounds and thickens the liquid). Alternatively, swirl the pot off-heat until butter is incorporated.

Stir in the chopped parsley and fold a few spoonfuls of the sauce over the mussels in the serving bowl to coat them.

Place the bowl of mussels on the table with the remaining sauce in the pot or ladled over them. Serve immediately with grilled/toasted crusty bread to soak up the sauce and lemon wedges on the side.

Recommended: drizzle a little extra-virgin olive oil over the bread and sprinkle parsley on top. Enjoy hot as a tapas portion.