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MUSSELS IN CHORIZO BOLOGNESE WITH POMMES FRITES

Mussels in Chorizo Bolognese with Pommes Frites FS Horiz FS2 716x483 sRGB MUSSELS IN CHORIZO BOLOGNESE WITH POMMES FRITES
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Ingredients

32 oz. Chorizo Bolognese (See Recipe)
5 oz. mixed bell peppers, roughly chopped and grilled
1 lb. russet potatoes, peeled and thinly julienned, blanched in oil
2 Tbsp. unsalted butter
2 Tbsp. minced shallots
1 tsp. minced garlic
2 lbs. mussels, cleaned and debearded
2 oz. pinot grigio
minced parsley for garnish
salt, to taste

Method of Preparation

  1. Add Chorizo Bolognese to a large cast iron skillet. Bring to a simmer. Add grilled peppers. Keep warm.
    Deep fry potatoes in oil heated to 350˚-375˚ F. Fry for 2 minutes, or until crispy. Remove fries from fryer and toss with salt and parsley. Keep warm.
  2. Melt butter in a large skillet. Add shallots and garlic. Sauté over medium-low heat until translucent. Add mussels and pinot grigio. Turn heat to low and cover skillet with lid. Cook for 5 minutes, or until shells open. Discard any shells that don’t open.
  3. To Serve: Ladle about 1 Cup of the Chorizo Bolognese mixture into a small and deep cast iron skillet. Arrange a quarter of the mussels around the rim. Mound a large handful of pommes frites in the center. Garnish with more Chorizo Bolognese and parsley.
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