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This recipe summarizes how to make marinated mussels with chorizo, celery, and crispy potatoes. It involves marinating mussels in a mixture of mussel juice, celery poaching liquid, and chorizo oil. The chorizo is cooked and its oil is used to sauté fingerling potatoes until crispy. The mussels, chorizo, celery and potatoes are then combined, garnished with chives, and served with the mussel marinade drizzled over top.

Author

Patrick Manahan

Language

EN