El Camino’s chimichurri mussels

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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.


1 jalapeño pepper, seeded
1 bunch cilantro, stems removed and chopped
1 bunch Italian flat-leaf parsley, stems removed and chopped
1/4 cup fresh oregano, stems removed and chopped
6 cloves garlic
1/4 cup red wine vinegar
1/2 cup olive oil
2 tsp salt
1 tsp pepper

In a blender or food processor, add all of the chimichurri ingredients together and blend until smooth.



1 lb mussels
3/4 cup white wine
1/8 cup whipping cream
1 tbsp butter
1 tbsp olive oil
salt, to taste
pepper, to taste

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.