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  • Writer's picturechefalisonbiebs

Mussels and Chorizo

This recipe is great cooked outside on the barbecue or over a fire. Leave out the chorizo for a pork-free dish.

Prep time: 25 minutes

Cook time: 30 minutes

Garlic Confit

2 bulbs of garlic

1 cup canola oil


2 lbs PEI mussels

¼ cup confit garlic

¼ cup garlic oil

2 cups leek

½ bottle of riesling

½ cup heavy cream

3 oz dry-cured chorizo

¼ cup Italian flat-leaf parsley

For the garlic

  • Peel garlic and place the cloves into a small pot.

  • Cover it with canola oil, completely submerging the cloves.

  • Simmer on low heat stirring occasionally, until the garlic cloves are soft and light brown.

  • Remove the pot from the heat, let it cool, and store it in a sealed container in the refrigerator for up to 2 months.

For the mussels

  • Wash the mussels and pull the beards off. Discard.

  • Add the garlic confit and oil to a large saucepan on medium-high heat.

  • Add the leeks, and sauté until they start to soften and brown slightly.

  • Add the mussels to the pan, stir and add the Riesling.

  • Cover the pan and allow the mussels to steam.

  • Once the mussels have all opened remove them from the pan into a bowl. Discard any mussels that have not opened.

  • Add the heavy cream and chorizo to the pan and bring that to a boil.

  • Season to taste, add the mussels back to the pot, and stir.

  • Turn off the heat, pour the mussels back into a bowl, garnish with fresh parsley, and enjoy.


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