We LOVE this tasty and local dish from one of our fantastic tour partners in Victoria, Choux Choux Charcuterie. September is our favorite time to eat sweet ripe tomato’s and paired with some spicy chorizo, this is a perfect dish for a nice dinner. Why not pair it with a local Victoria wine like the 2011 Roussanne from deVine Vineyards.
Steamed Salt Spring Island Mussels with Tomato & Chorizo
2lbs mussels, cleaned & rinsed
1 link spanish chorizo, cut into rounds
1 jar matiz sofrito (this is a miracle of onions garlic & tomatoes sautéed in olive oil)
1 baguette (we like Fol Epi)
Put a large pot with a tight fitting lid on medium-low heat. Add the chorizo, stir occasionally until fat just starts to render, 3-5mins. Add sofrito and increase heat to high. Once sofrito is bubbling add mussels, cover, reduce heat to medium-high, shaking pot from time to time. Serve with sliced baguette once all the shells have opened, about 8-12 minutes.