Steamed Mussels With Chorizo And Garlic Scapes
First listed on July 2, 2010 | Comments Off
Listed under: Recipe of The Week (2010)
Recipe for July 3rd 2010
Ingredients:
2 pounds mussels, scrubbed, with “beards” removed
2 cups dry sherry
8-10 garlic scapes, sliced thinly
1/4 pound dried hot chorizo, cut into small cubes
1 large rib of celery, washed and sliced thinly
2 tablespoons cilantro, chopped
1 pint grape tomatoes, cut in half
2 tablespoons extra-virgin olive oil
2 cups dry sherry
8-10 garlic scapes, sliced thinly
1/4 pound dried hot chorizo, cut into small cubes
1 large rib of celery, washed and sliced thinly
2 tablespoons cilantro, chopped
1 pint grape tomatoes, cut in half
2 tablespoons extra-virgin olive oil
Instructions:
Add mussels and sherry to a wide-bottom pot and place over high heat. Cover pan. Shake pan or stir every minute until mussels open, about 3-5 minutes. Discard any stubborn mussels that will not open.
Add garlic scapes, chorizo, celery, cilantro, tomatoes and olive oil to pot until warmed through, about 1 minute. Using a slotted spoon, divide mussels, vegetables and chorizo among four bowls. Carefully pour cooking liquid over mussels, leaving behind any dirt and grit.
Add garlic scapes, chorizo, celery, cilantro, tomatoes and olive oil to pot until warmed through, about 1 minute. Using a slotted spoon, divide mussels, vegetables and chorizo among four bowls. Carefully pour cooking liquid over mussels, leaving behind any dirt and grit.
Serve with plenty of crusty bread to soak up the juice.
Makes 4 appetizer-size servings
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