Chorizo Cider Mussels

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: tasteofnovascotia.com

kept byslavigne
recipe bytasteofnovascotia.com

Notes:

Chorizo sausages have a smoky flavour and are a deep red colour from the peppers and paprika used to flavour them. You can find them both fresh and cured in your supermarket; however, The Kilted Chef has used fresh ones in this recipe featuring Nova Scotia mussels. We have added some sweetness with the cider to balance the spiciness of the sausages.

Categories:
- Cider
- Mussel
- Seafood

print

Ingredients:

Ingredients
5 lbs Nova Scotia mussels (we recommend Aquaprime Mussel Ranch)
1 tbsp olive oil
¾ cup chorizo sausages, casigings removed (we recommend Meadowbrook Meat Market or The Pork Shop)
1 small onion, finely diced
1 garlic clove, sliced
1 tbsp chopped rosemary
1 cup apple cider (We suggest: Stirling Fruit Farm your local farmers’ market)
4 sprigs fresh rosemary, to garnish
zest of 1 lemon

Directions

Rinse the mussels under running fresh water. Throw away any that do not close.
Heat the oil in a frying pan over medium heat and cook the sausages for 7 to 8 minutes until brown.
Add the onion, garlic and rosemary and stir for a couple of minutes.
Add the mussels, and then pour the cider overtop.
Cover with a lid and turn the heat up to the highest setting.
Cook for about 6 to 8 minutes or until the steam starts to barrel out from under the lid.
Spoon into a bowl or bowls, and pour the broth over the mussels.
You can add a few sprigs of fresh rosemary and the lemon zest to garnish.

Recipe provided by: The Kilted Chef ‘s (Alain Bosse) cookbook Mussels

To find out how you can win a signed Mussels cookbook along with a 5lb bag of mussels from Aquaprime Mussel Ranch click here.

See original recipe at tasteofnovascotia.com