Every summer I have a few seafood kicks. Living on the west coast, there is an abundance of delights from the sea. A few months ago there was the Spotted Prawn Festival in Vancouver…fresh fresh fresh meaty prawns, cooked simply either steamed or grilled and a little garlic butter – delish!
Today after work I wondered down to Granville Island, visited our favourite fish shop and picked up a few pounds of mussels and wild coho salmon fillets…and out of it we had a tasty summer seafood fest.
Here is our appetizer: chorizio mussels – the heat was delayed, using fresh chili’s would have a stronger intense heat, the chorizo was more subtle.
2 Tbsp olive oil
1/3 diced yellow onion
1 Roma tomato diced
3 cloves diced garlic
1 pinch salt
1 large chorizo sausage, sliced
1 Tbsp chili flakes
1/3 cup white wine
1/3 cup vegetable stock
2 lbs mussels, cleaned – only use tightly closed mussels
1/3 cup heavy cream
4-5 basil leaves
Lots slices of crusty bread
- Over medium heat, heat olive oil in a large heavy bottomed pot (I used a dutch oven)
- Add to garlic, onions and salt to the pot, sauté until they begin to sweat, do not let brown
- Add chorizo sausage and chili flakes, sauté for about 2 minutes, stir occasionally
- Add tomatoes, allow to warm through
- Add white wine and vegetable stock – bring to a boil
- Add cleaned mussels, cover and let steam for approximately 5 minutes
- Once the majority of all the mussels have opened, remove from heat.
- Transfer mussels to a large bowl, leave sauce in the pot.
- Add heavy cream, bring to simmer and allow to thicken – about 2 minutes.
- Take all but one leaf of the basil, tear and add to pot, stir and pour into bowl with mussels.
- Garnish with remaining leaf.
- Serve with bread – use it to absorb all the tasty broth
NB: Only eat the mussels that have fully opened – the other’s should be tossed.