Bangs Island Mussels with Chorizo

Bangs Island Chorizo Mussels is a popular dish that’s served year-round at the Saltwater Grille in Portland, Maine. Chef Nic Saindon shares it with us in the Maine Coast Fishermen’s Association cookbook, “Catch”.

Recipe provided by

Chef Nic Saindon

Ingredients

1 pound Bangs Island Mussels (cleaned & debearded)Shop

4 ounces sliced Chorizo sausage
1 tablespoon minced garlic
1 tablespoon minced shallot
1/2 cup oregano
2 roasted beefsteak tomatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
4 ounces dry white wine
3 tablespoons unsalted butter
Chopped fresh parsley
Maine Sea Salt and pepper to taste

Serves: 1-2, Main Course

Directions

Rough chop and roast two beefsteak tomatoes in two tablespoons of olive oil, salt, pepper and oregano to taste in a 400° oven for 20 minutes. Pre-heat a large saute pan

on high heat until very, very hot. In the dry, hot pan, add mussels, chorizo, garlic, shallot, tomatoes and crushed red pepper flakes. Cover and crack the lid enough to pour in wine and cover again. Simmer on high for three minutes. Add butter and parsley and cover again. Remove from heat, uncover, and test for flavor and doneness. Mussels should all be open. Season to taste with Maine sea salt and pepper. Serve immediately with grilled focaccia or crusty baguette.