Mussels in Chorizo Bolognese with Pommes Frites

Ingredients

Directions

1. 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. 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. 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.