Mejillones con Chorizo

• 1 tbsp of olive oil
• 10 oz of PEI mussels
• 2 oz of fennel 1/4 inch dices
• 1 oz of chorizo palacios HOT 1/4 inch dices
• 1 tbsp of sofrito
• 1/2 cup of cider
• 1/4 tsp red chili peppers flakes
• 1 oz butter
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 1/4 tsp Kosher Salt

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1- In a shallow sauce pan put olive oil and fennel dices. Cook for about 2 minutes until the fennel gets a little caramelized.

2- Add chorizo and cook for another 30 seconds

3- Add sofrito, chili flakes, and butter, mix well

4- Add mussels and cider. Cover

5- Cook until the mussels open about 2-3 minutes. Plate the mussels and reduce liquid to half.

6- Add lemon juice and parsley, salt to taste

7- Cover the mussels with the sauce.

NOTE:

• Serve with 3 pieces of grilled sourdough bread on the side.

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