Products & Brands

Portuguese Mussel Stew

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