white wine mussels

This weekend we bought mussels for the first time. I had never made them before but was determined that I would somehow figure it out once we got home. I didn't follow a recipe but the dinner was really an easy, one-pot meal that turned out deliciously. It's exciting that we now know how to make muscles - and that they're no longer only a treat to enjoy when eating out at restaurants. Read below for how I make them...

How to Make : White Wine Mussels

1 large leek (sliced thin)

1 stem of celery (diced)

2 shallots (sliced thin)

2 garlic cloves (grated or diced)

1 jalepeno (chopped finely)

2 green onions (chopped finely)

1 piece of chorizo (rounds cut into quarters)

bunch of parsley (rough chop)

1 lemon (sliced into rounds)

1 cup of white wine

1 1/2 cup of vegetable stock

1/2 cup of whipping cream

3 tbsp butter

3 tbsp olive oil

fresh baguette

1. Melt butter with olive oil in large pot over medium heat. Add in leek, shallot, celery, jalepeno, garlic and let sweat.

2. Pour in white wine and vegetable stock - bring to a simmer.

3. Stir in mussels and 2 lemon rounds - cover and let steam over medium-low heat for 8-10 minutes. 

4. When mussels have opened, uncover and stir in chorizo, parsley, cream and green onions.

5. Serve in deep bowl with warm baguette. 

Enjoy!