Ingredients

• 2 lbs PEI mussels, washed and drained
• 1 lb dry-cured chorizo sausage, sliced about ¼ inch thick
• ¼ cup olive oil
• 1 Tbsp minced garlic
• 2 Large ripe tomatoes, chopped
• Handful of fresh parsley leaves for garnish
• Fresh crusty bread for serving

Directions

• Pre-heat your grill to 450°F. Grill the chorizo pieces for about 3 minutes on each side, until lightly charred, then remove from heat.
• Place a large dutch oven directly on the grill, add the olive oil and garlic and saute for 2 minutes, until the garlic is soft and translucent. Add the chorizo and tomatoes, stir everything together and then let it come to a simmer. Add all the mussels, stir to combine and then put a tight fitting lid on the pot. Cook for 6-8 minutes, stirring halfway through, or until all the mussels are open.
• Sprinkle with fresh herbs and enjoy with some crusty bread.