Steamed Mussels, English Peas, and Chorizo
1 cup finely chopped shallots2 ounces extra virgin olive oil 1 tablespoon butter 4 pounds cleaned fresh Prince Edward Island or Mediterranean mussels 1 sprig thyme 1 bay leaf 1 cup white wine 1 cup chicken stock Salt and freshly ground black pepper 1 cup diced Spanish chorizo 1 pound fresh picked English peas or frozen English peas ⅓ cup chopped Italian parsley In a large pot over a high heat, cook the shallots in olive and butter. Add the mussels, thyme and bay leaf. Deglaze the pan with the white wine and chicken stock.
Bring the mixture to boil, season with salt and pepper, and cover the pot with a lid. Cook for an additional 10 minutes until all the mussels have opened. While the mussels are cooking, in a separate pan over a medium heat cook the chorizo and English peas with the remaining olive oil for a few minutes.
Add the parsley and spoon the mussels into a bowl. Pour in the chorizo and English peas.