Chef Gio Osso The Estate House | Executive Chef

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Serves 4.

Ingredients:
1 lb of cleaned PEI mussels
¼ cup chopped spicy chorizo sausage
1 serrano chile sliced
1 shallot sliced thinly
1 Tbspn roasted garlic
½ cup chopped tomato
1 bottle Negro Modelo beer
2 Tbspn fresh cilantro leaves
2 Tspn unsalted butter
1 Tspn sliced scallions
1 Tspn Extra Virgin olive oil
Salt and Pepper to taste

Directions:
Heat the olive oil in a sauté pan over medium high heat. Once oil is heated place the garlic, shallot and chorizo in the pan. Once chorizo starts to exude its oil, place the mussels in and toss around in the oil. Add the Serrano chile, scallions and beer. Cover and steam mussels until they open their shells. Remove cover and add tomato, cilantro and stir in the butter. Season with salt and Pepper being careful due to the high salinity of the chorizo and mussels. This would be best served with some grilled bread for dipping.

Pairs Well With:
I like the pairing of Pescaja Arneis 2007 from the Piemonte region of Italy. It has a bit of a floral nose as well as a nice crispness on the palette to really pair well with the spiciness of the chorizo and the meatiness of the mussels.

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