Fustini's Oils and Vinegars
Mussels Cataplana

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Mussels Cataplana

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Mussels Cataplana


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 1 pound mussels, washed, scrubbed and de-bearded
  • 4 oz fresh chorizo sausage
  • 1 shallot, minced
  • 2 garlic cloves, sliced
  • 1 jalapeno, minced
  • 1/2 red pepper, fine diced
  • 1/4 cup white wine
  • 1 tablespoon Fustini's Jalapeno Lime balsamic

Hint

If you do not have a cataplana pan, you may substitute a sauté pan with a lid or a wide pot with a lid.


Directions

Step 1. 

Preheat oven to 400 degrees.  Wash and scrub mussels.  Place chorizo into a large sauté pan and cook over medium heat until fully cooked.  If there appears to be too much fat, strain the sausage.  Add the shallot, garlic, and jalapeno and saute for 30 seconds.  Add the red pepper, wine, and Fustini's Jalapeno Lime balsamic and bring to a simmer over medium-high heat.  Place mussels into cataplana and pour the liquid over the top.  Quickly stir to coat, close the cataplana and place into the hot oven.  Cook for 10 to 12 minutes or until mussels are open, discard any unopened mussels.  Serve immediately with crusty bread for dipping.




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