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Mussels with Chorizo and Smoked Paprika

Mussels with Chorizo and Smoked Paprika
2015-10-21 12:10:51
Serves 10
Photo: PEI Mussel Industry Council
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 5 lb fresh blue cultured mussels
  2. 2 tbsp olive oil
  3. 100 g dry-cured chorizo sausage, thinly sliced
  4. 2 clove garlic, minced
  5. 1 tsp Spanish smoked paprika
  6. 1 tbsp tomato paste
  7. ½ tsp ground cumin
  8. 1 cup white wine
  9. salt and pepper to taste
  10. juice and zest of 1 lemon
  11. fresh cilantro, finely chopped
  12. 1 tsp sugar
  13. ½ tsp dried chili flakes
Instructions
  1. Rinse fresh blue mussels in tap water and set aside.
  2. Discard any mussels that do not close after being rinsed.
  3. Heat olive oil in a large pan over medium-high heat. Add chorizo and saute until it starts to brown. Add garlic, paprika, tomato paste, sugar, chili flakes and cumin. Stir well and cook 2 minutes more.
  4. Add white wine, salt and pepper and lemon juice. Bring to a simmer, then add mussels. Cover and leave to steam for 5-7 minutes, until mussels open. Discard any mussels that do not open.
  5. Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread.
By PEI Mussel Industry Council. Recipe by: peimussel.com
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