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CHORIZO-STEAMED MUSSELS IN GARLIC BUTTER




Source of Recipe


Europa Bar & Cafe


List of Ingredients




18 to 25 medium-size fresh North Atlantic mussels

1 tablespoon cilantro-infused olive oil

2 cloves garlic, finely minced

-1/2 cup dry white wine

1 link chorizo sausage

-1/2 ounce diced pimento

1 pinch crushed red pepper flakes

-1/2 ounce unsweetened lime juice

1 pinch salt

1 ounce dry Portuguese or Spanish sherry

4 ounce unsalted butter


Recipe



Clean the mussels by removing the beards and scrubbing the shells. Slice the chorizo or remove the casing and crumble the sausage, then saute over medium heat with the garlic in the cilantro oil. Deglaze with the sherry when the garlic begins to brown. Add the white wine when the sherry has cooked off. Steam the mussels along with the pimento, lime juice, salt and red pepper flakes with a closely fitting cover. When all the mussels have opened completely (4-5 minutes), strain the remaining wine and add the butter.

Remove from heat, spoon onto plates and garnish with a lime wedge and fresh cilantro or parsley.

Serves 2.