Dinner

Mussels and Chorizo

Mussels are great shellfish to eat. Not only are they one of the most sustainable seafoods on the planet, they’re also quite affordable which makes them perfect for feeding a lot of people. The next time you have a large friend or family gathering try this mussel recipe. I’m sure it will be a huge hit. Recipe courtesy of Chef Matt Dean Pettit.

Prep Time

Servings

2 lbs live mussels (900 g)

2 Tbsp canola oil (30 mL)

1 medium white onion, finely chopped (1)

4 cloves garlic, finely minced (4)

1 cup canned cannellini beans, rinsed and drained (250 mL)

1 lb spicy chorizo sausages (450 g)

2 roma tomatoes, coarsely chopped (2)

½ cup dry white wine (125 mL)

Pinch of ground cumin (0.5 mL)

½ cup flat leaf parsley, coarsely chopped (125 mL)

Pinch of sweet paprika (0.5 mL)

Clean the mussels under cold, running water. Remove any hair connected to the mussel and discard any mussels that are completely or even slightly open.
In a large, deep skillet or saucepan, heat the canola oil to medium-high heat. Sauté the onions for 2-3 minutes or until soften. Add the garlic and then the cannellini beans and stir to combine.
Meanwhile open the sausage casing and remove the chorizo. Add the sausage to saucepan and cook the mixture, stirring occasional. Use a wooden spoon break down it down.
Add ¼ cup (60 mL) of cold water, tomatoes, wine, cumin. Cook, stirring for 2-3 minutes to allow the flavours to develop.
Add the mussels, cover and cook for 3-5 minutes or until the all the mussels open. Discard any mussels that do not open.
Spoon into serving bowls, garnish with parsley and paprika.

Ingredients

2 lbs live mussels (900 g)

2 Tbsp canola oil (30 mL)

1 medium white onion, finely chopped (1)

4 cloves garlic, finely minced (4)

1 cup canned cannellini beans, rinsed and drained (250 mL)

1 lb spicy chorizo sausages (450 g)

2 roma tomatoes, coarsely chopped (2)

½ cup dry white wine (125 mL)

Pinch of ground cumin (0.5 mL)

½ cup flat leaf parsley, coarsely chopped (125 mL)

Pinch of sweet paprika (0.5 mL)

Did you know?

Canola oil’s high smoke point (468°F) makes it ideal for sautéing, stir frying and deep frying.

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Directions

Clean the mussels under cold, running water. Remove any hair connected to the mussel and discard any mussels that are completely or even slightly open.
In a large, deep skillet or saucepan, heat the canola oil to medium-high heat. Sauté the onions for 2-3 minutes or until soften. Add the garlic and then the cannellini beans and stir to combine.
Meanwhile open the sausage casing and remove the chorizo. Add the sausage to saucepan and cook the mixture, stirring occasional. Use a wooden spoon break down it down.
Add ¼ cup (60 mL) of cold water, tomatoes, wine, cumin. Cook, stirring for 2-3 minutes to allow the flavours to develop.
Add the mussels, cover and cook for 3-5 minutes or until the all the mussels open. Discard any mussels that do not open.
Spoon into serving bowls, garnish with parsley and paprika.

Nutritional Analysis

Calories

608

Total Fat

30.3 g

Saturated Fat

8.6 g

Cholesterol

86 mg

Sodium

838 mg

Carbohydrates

38 g

Fiber

12.3 g

Sugar

4.4 g

Protein

40.2 g

Potassium

1357 mg

Related Recipes

Dinner

Grilled Arctic Char Nicoise

Dinner

Manhattan Clam Chowder

Dinner

Oyster Po’Boy Sandwich

Subscribe to our newsletter

When you get to know Canadian Canola, you just might fall in love.