P.e.i. Mussels Recipe
Chorizo, cream sherry broth, saffron butter, tomato, parsley
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Ingredients
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Mussels
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards (the fibrous strands) if present. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the Chorizo
Slice the chorizo sausage into thin rounds.
- 3
Chop Vegetables
Dice the tomato and chop the parsley. Mince the garlic cloves.
Cooking
- 4
- 5
- 6
Create the Broth
Pour in the cream sherry and bring the mixture to a simmer. Stir in the saffron threads, salt, and black pepper.
- 7
Add Mussels
Carefully add the cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened up. Discard any mussels that do not open.
- 8
Finish with Butter and Parsley
Once the mussels are fully cooked, stir in the unsalted butter until melted and combined. Remove from heat and sprinkle with chopped parsley before serving.