Ingredients

18 cleaned Mussels
1/2 medium onion, small dice
2 stalks celery, small dice
2 large cloves of garlic, minced
4 oz Spanish chorizo, casing removed and ground.
4 oz. dry English style cider
2 oz. piquillo peppers, julienne
1/2 Tb. chopped parsley
2 oz. whole butter
2 oz. country style bread crumbs*

Instructions

Sweat the onion and celery in a small amount of oil until soft and translucent and reserve for later. Heat a medium sauté pan over high heat until very hot. Add the onion/celery mixture, along with the chorizo and stir to combine. Add the mussels to the pan along with the cider and cover.

Steam the mussels until they pop open, about 4 minutes. Remove mussels and place in serving bowl and return the pan to the stove. Add the whole butter and the parsley and swirl to combine. Season with salt and pour the pan sauce over the mussels. Top with the breadcrumbs and serve.

*Country breadcrumbs are made by tearing the center of a loaf of country style bread into small pieces. They are then tossed in olive oil and salt and toasted until golden brown in the oven.

MY NOTES

SEAFOOD