Spanish Mussels Recipe
Prince Edward Island mussels, Iberico chorizo, beurre blanc. Served with our house made bread.
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Ingredients
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Mussels and Sauce
Method
Preparation
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.
Cook the Chorizo
In a large pot over medium heat, add the Iberico chorizo and cook until browned, about 3-4 minutes. Remove from the pot and set aside.
Make the Beurre Blanc Sauce
In the same pot, add the minced shallots and white wine. Bring to a simmer and reduce by half. Lower the heat and whisk in the butter, a few cubes at a time, until emulsified. Stir in the lemon juice, chopped parsley, salt, and black pepper.
Steam the Mussels
Add the prepared mussels to the pot with the sauce, cover, and steam until the mussels open, about 5-7 minutes. Discard any mussels that do not open.