Dec 12 Mussels à la Diablo

Ingredients

• 1/4 cup (60 mL) olive oil
• 1 head of garlic, peeled and minced
• 2 tsp (10 mL) red pepper flakes
• 1 28 oz (796 mL) can diced tomatoes
• 1/2 cup (125 mL) white wine
• 1 link of chorizo, diced
• 1 bay leaf
• 2 lbs (1 kg) mussels, scrubbed and de-bearded
• Salt and pepper
• 1/4 cup (60 mL) Frank’s RedHot sauce
• 1/4 cup (60 mL) fresh minced parsley, divided
• 1 baguette, cut into thin slices and toasted (or grilled)

Directions

Heat oil in a large pot skillet set over medium-low. Add garlic and chile flakes and cook until garlic is just starting to colour. Add tomatoes, wine, chorizo, bay leaf and mussels. Increase heat to high. Cover and cook until mussels open, about 6 minutes; discard any mussels that do not open. Using a slotted spoon, divide mussels between 2 bowls. Stir in hot sauce, half of parsley and season with salt and pepper; divide sauce equally between bowls. Sprinkle each with remaining parsley and serve with slices of baguette.

Serves 2

Credit: Miles Thatcher