| Ingredients:
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3 T Bocelli Canola / Extra Virgin Olive Oil Blend
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¼ # Rose’s Chorizo
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1 ea. Onion, chopped
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2 ea. Natural Pak Garlic cloves, minced
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½ ea. Green pepper, cut into strips
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2 ea Tomatoes, chopped
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1 C White wine or water
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48 ea. P.E.I. mussels, cleaned
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1/3 C Freshly chopped MarketSource parsley (curly or Italian)
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Instructions:
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Heat the olive oil over medium flame
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Cook the chorizo until lightly browned
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Add the garlic and onion, cook until soft stirring to keep from burning
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Add the pepper and cook a few minutes
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Add the tomatoes, cook until soft
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Add the mussels and white wine
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Cover the pot tightly allowing the mussels to open in the steam (about 10 minutes)
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Stir in the parsley
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Spoon mussels into bowls with some of the vegetables and broth
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Serve with crusty bread
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Serves 4 people. |