Saturday December 20
This was Holt's inspiration for Findlay Market finds: mussels from - how ironic - Prince Edward Island, and Spanish style chorizo. Sautéed the chorizo in the bottom of a big pot, then added half a diced onion, three cloves of garlic, and a splash of white wine once the garlic took a little color. Toss the mussels in, stir in a lot of parsley, and cover. Once the mussels open, eat them.*
*The rule for mussels is: don’t cook them if they don’t close. Don’t eat them if they don’t open.
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