Mussels + Rock Shrimp - The Abbey - Tucson News Now

Mussels + Rock Shrimp - The Abbey

Chef Virginia "Ginny" Wooters

The Abbey's Mussels + Rock Shrimp

Serves 2-3 people as an appetizer.  1 for an entrée.


  • 1 LB.   PEI (or medium black lip mussels)
  • 4 oz.   mexican chorizo (without the casing)
  • 4 oz.   rock shrimp (or small shrimp)
  • 1 tbl.   Chopped garlic
  • 1 tbl.   Thinly sliced shallots
  • 2 tbl. Unsalted butter
  • 1 cup white wine
  • Juice of 1/2 lemon
  • Salt and pepper

Over medium heat, sauté 1/2 of the butter, chorizo, garlic and shallots.  

Once the sausage is browned, and the garlic / shallots have become translucent (about 3-4 minutes), add the shrimp and mussels to the pan.  

Add the white wine and remaining butter to the pan, turn up the heat to high and cover for 3-4 minutes.  

Check the seasoning, squeeze the lemon into the pan.

Once the mussels have opened up, the dish is ready.  

Garnish with fresh chopped herbs, fresh lemon wedges and enjoy!  


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