Sauté 2 minced garlic cloves, 1 julienned shallot and ¼ c sliced dry Spanish chorizo sausage in 1 Tbsp olive oil for 1 minute. Add 1 lb fresh mussels, cleaned & beards removed. Sauté 1 more minute, then add ¼ c white wine, cover and steam. Remove lid when mussels are all open. Add 1 small diced tomato, 1-2 Tbsp whipping cream and 2 tsp smoked paprika. Reduce liquid by one quarter. Adjust seasonings with salt and pepper. Finish mussels with 1 Tbsp chopped parsley. Place in a bowl and garnish with toasted sliced almonds. Serve with grilled lemon and sliced baguette.
Chef Sheena Hogan, Haro’s Restaurant, Sidney Pier Hotel, 9805 Seaport Place, Sidney, 250-655-9700. Chef Sheena has made her own mark in a family of celebrated chefs; cooking is in her blood.