Honey Salt, located in the Parq Casino in Vancouver, offers a contemporary, chef-driven, farm-to-table menu crafted by Executive Chef Johann Caner. A champion of local ingredients, Chef Caner highlights the best of BC’s bounty in every dish. One standout is the Salt Spring Mussels with Chorizo, a seasonal appetiser that always features shellfish from Salt Spring Island, home to BC’s first successful mussel farm. This flavorful recipe is elevated with the addition of Okanagan Cider, which brings a crisp sweetness that perfectly balances the spicy chorizo.
Salt Spring Mussels with Chorizo
Ingredients:
- ½ Pound of Salt Spring Island Mussels
- 1 tbsp Olive oil
- ½ tsp minced garlic
- ½ cup diced chorizo sausage (cooked), divided
- 6-8 pc. Tarrangon leaves
- ½ cup Okanagan Apple Cider
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp. Chopped parsley
- 1/6 pc. of a Baguette
- 1 tbsp Herb garlic butter (can be substitute by regular butter)
Directions:
- Divide the chorizo in half and give a quick fry to one half and set aside, it should be crispy.
- In a deep saucepan at medium heat, add in the olive oil and sauté the minced garlic and the second half of the diced cooked chorizo until it gets a nice golden brown colour.
- Add in the mussels and cook until they open and release their juices.
- Deglaze with the apple cider, add the tarragon leaves and season with salt and pepper. Reduce the liquid by half.
- Finish by adding the butter, preferably in large knobs and cold as the idea is to emulsify the broth with the butter in order to get a creamy consistency.
- Finish by adding the chopped parsley before plating.
- Spread the herb garlic butter on the baguette and toast.
- Pour the mussels with their sauce in a bowl and garnish with the crispy fried chorizo and more chopped parsley. Serve the toasted baguette on the side and enjoy.
