Latin American food may not have reached the kind of popularity here in Canada that you see in the U.S., but there's no doubt that it's becoming more mainstream. In Vancouver, chef Jason Carr cooks up vibrant and bold Latin American dishes for midday, dinner, late night and brunch at El Camino's, where you can find dishes like this chimichurri mussels that's easy to make at home.
In a blender or food processor, add all of the chimichurri ingredients together and blend until smooth.
Heat a medium-sized frying pan over medium heat.
Add oil and 2 tbsp chimichurri and sauté for 30 seconds, stirring constantly. Add the mussels and wine, then cover and steam until mussels are fully open, 3-5 minutes.
Remove mussels and liquid and place in serving bowl. Add whipping cream and butter to the liquid in the pan and reduce until slightly thickened and butter is melted, 2-3 minutes.
Pour liquid over mussels and serve with bread.