Millet: in a saucepan, roast the millet over low heat for 3 - 4 minutes, stirring, until it gives off an aroma of hazelnuts.
Add 2 cups (500 mL) of broth and the butter. Bring to a boil.
Cover and cook for 20 minutes or until all liquid is absorbed. Set aside.
In a large skillet, brown chorizo, pepper and onion in oil.
Add garlic and spices.
Cook for 1 more minute. Season to taste.
Add tomatoes and remaining broth.
Bring to a boil and simmer about 3 minutes.
Cover and cook about 3 minutes or until mussels have opened.
Remove and discard any unopened mussels.
Add shrimp and adjust seasoning.
Serve on a bid of millet and garnish with parsley, coriander leaves and lemon zest.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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