Recipes

 
 

Regional

Seasonal

Sustainable

Convivial

PENN COVE MUSSELS WITH CONFIT GARLIC CHIMICHURRI

1 head garlic, peeled

1/3 cup extra-virgin olive oil

1 cup cilantro, plus additional for serving

1/4 cup fresh oregano leaves

1/4 cup red wine vinegar

1 teaspoon smoked paprika

3/4 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup white wine

2 pounds Penn Cove mussels


Place garlic cloves in a small saucepan with oil and bring to a gentle simmer over medium-low heat. Cook garlic, stirring occasionally, until golden and soft, about 15 minutes. Transfer garlic and oil to a blender and puree with cilantro, oregano, vinegar, paprika, salt and pepper.

Place wine and mussels in a medium saucepan and pour chimichurri sauce over mussels. Cover saucepan and bring to a boil. Boil until mussels have just opened wide, about 6 minutes. Sprinkle with additional cilantro and serve with crusty bread.


Ian Knauer

www.takepart.com


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