Portuguese Mussel Stew

Ingredients:

3 T Bocelli Canola / Extra Virgin Olive Oil Blend

¼ # Rose’s Chorizo

1 ea. Onion, chopped

2 ea. Natural Pak Garlic cloves, minced

½ ea. Green pepper, cut into strips

2 ea Tomatoes, chopped

1 C White wine or water

48 ea. P.E.I. mussels, cleaned

1/3 C Freshly chopped MarketSource parsley (curly or Italian)

Directions:

Heat the olive oil over medium flame

Cook the chorizo until lightly browned

Add the garlic and onion, cook until soft stirring to keep from burning

Add the pepper and cook a few minutes

Add the tomatoes, cook until soft

Add the mussels and white wine

Cover the pot tightly allowing the mussels to open in the steam (about 10 minutes)

Stir in the parsley

Spoon mussels into bowls with some of the vegetables and broth

Serve with crusty bread

Serves 4 people.