PEI Mussels with Grilled Chorizo and Tomato



  • 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


  • 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.