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
