Use any rustic style bread, such as ciabatta or sourdough. Slice bread and brush with extra virgin olive oil. Either grill or toast bread slices. Rub garlic cloves into hot bread.


1 tablespoon extra virgin olive oil
16 to 18 Prince Edward Island mussels, cleaned with beards removed
1/4 ounce white onion, sliced 1/8 inch thick
1/4 ounce celery, sliced 1/8 inch thick
1/4 ounce carrot, sliced 1/8 inch thick
1/4 ounce red jalapño, sliced 1/8 inch thick
1 tablespoon shallot, sliced 1/8 inch thick
1 tablespoon julienne leek
1 tablespoon chopped garlic
2 ounces white wine
4 ounces chicken stock
2 thyme sprigs
2 oregano sprigs
2 ounces ground chorizo sausage, cooked and drained
1 tablespoon whole butter
salt and pepper to taste
toasted crostini
1 1/2 teaspoons chopped parsley (for garnish)

Heat olive oil in a ten-inch sauté pan. When hot, add mussels, onion, celery, carrot, red jalapeño, shallot, leek, and garlic. Sauté but do not burn vegetables. Deglaze pan with white wine. Add chicken stock and herb sprigs. Add chorizo and sear through. Reduce by 1/3. Add whole butter and thicken sauce slightly. Season with salt and pepper. Serve in large soup bowls. Top with toasted crostini and chopped parsley. Serves 2.