This recipe was supposed to be my very first post…but there were no good mussels to be found anywhere so I had to make some pasta. But now I got me some…and they are amazing. The mussels from Prince Edward Island in Canada are exceptional…big, meaty, plump and tender and somehow have the least amount of grit in them, which makes for a more pleasant eating experience. Best of all, P.E.I mussels, a top quality ingredient is $3-4 a pound. I buy 1 pound per person so a meal for two costs me $6 in mussels! That’s as inexpensive as it gets so take advantage of it. Make sure you try and get a piece of chorizo with every bite…its ridiculously delicious!
Oven Fries Ingredients: I think I prefer these fries to deep fried fries. If done well, they are every bit as delicious and possibly even better.
2 Russet Potatoes (good rule of thumb, buy 1 potato per person)
Salt & Pepper
Sweet & Spicy Sauce:
Heaping Spoonful of Mayo
Heaping Spoonful of Ketchup
1 Teaspoon of Siracha Sauce (Asian chili sauce)
1 1/2 Teaspoons of Honey
The fries will take 40 minutes to cook so start them first. Preheat the oven to 425 degrees. Scrub your potatoes under water to get some of the dirt off them and dry them off. Slice the potato in half and then cut into wedges. Put the wedges in a bowl and run under cold water until the water runs clear. This helps to wash away a lot of the starch in the potatoes and it helps them crisp up when they cook. The longer you keep them in water, the better but you can use them right away.
Line a baking sheet with aluminum foil and spread the fries out. Add oil, salt, pepper and paprika and toss to cover. Space them out on the baking sheet so most of the surface of the potatoes are making contact with the foil so they get nice and crispy. Throw them in the oven and bake for 40 minutes turning them half way through cooking. After about 40 minutes or when they look browned and crisp, take them out of the oven and plate with the dipping sauce.
Sorry for not having any pictures for the sweet and spicy dipping sauce, didn’t know if it would come out good so I didn’t shoot it. It turned out to be so good so I kept it. To make it, add a heaping spoonful of mayo and a heaping spoonful of ketchup, about a teaspoon of Siracha sauce and about a teaspoon of honey in a bowl and mix to combine. Taste it and adjust…if its too spicy add more honey, if its too sweet add some spice…you want a nice balanced sweet and spicy sauce.
2 Lbs of Fresh Prince Edward Island Mussels, Rinsed and De-bearded (or about 1 lb/person)
1 – 1 1/2 Cups of Good Quality Chorizo, Sliced into Half Moons
1 Spanish Onion
5 Garlic Cloves, Halved and Thinly Sliced
1 Cup of Good White Wine (One you’d like to drink)
2 Tablespoons of Cream
Handful of Flat-Leaf Parsley
A Knob of Butter
Salt & Pepper
First you’ve got to clean and de-beard your mussels. The beard is basically the mussels umbilical cord that attaches to things when they are growing. Its not yummy to eat so find it along the side of the mussel and just kinda yank it off. Also look for mussels that aren’t tightly shut…if they don’t close when you grab them then they are dead and need to be tossed. Then just go through the rest and scrub them under cold water with your thumbs. Toss them in a bowl of cold water and refrigerate it until your ready to use them.
Halve and slice the chorizo and garlic.
Chop the top off the onion, slice it in half, make vertical cuts across the onion then dice.
So your fries should be in the oven now and your mussels are prepped and ready to go. Your gonna want to start the mussels about 20 minutes before the fries are done so everything comes together at the same time.
Get out a heavy bottomed pot or a dutch oven and heat over medium-high heat. When its hot, add some olive oil and toss in the chorizo to brown. Once browned, use a slotted spoon to transfer to some paper towel then add the onions and garlic to the pot. Cook for about 5 minutes, stirring occasionally. After the onions and garlic are soft, add the wine and cream and cook for about a minute.
Add the mussels, give it a quick stir and then put the lid on and let the mussels steam for 8-10 minutes or until they are fully opened. Once cooked, add 3/4 of the chorizo and 3/4 of the parsley (reserving some to sprinkle on top when plated) and butter.
Plate the mussels in a bowl along with some of the yummy broth and sprinkle on the remaining chorizo and parsley.
All that’s is left to do is eat and enjoy…let me know what you think!