MUS­SELS WITH CHORIZO

“The creamy broth is the star here”

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 6

1.8kg mus­sels, scrubbed, de­bearded

2 tbs grape­seed or veg­etable oil

1 large onion, chopped

6 gar­lic cloves, chopped

200g cured chorizo, cut into 1cm cubes

200g pancetta, cut into 1cm cubes

6 large roma toma­toes, cored, chopped

4 thyme sprigs

2 bay leaves

1 cup (250ml) dry white ver­mouth

1 cup (250ml) dry white wine

225g creme fraiche

¼ bunch flat-leaf pars­ley, chopped

Crusty bread to serve

Dis­card any mus­sels with bro­ken shells, or those that won’t close af­ter they’re given a sharp tap on the bench.

Heat oil in a large pan over medium heat. Add onion. Cook with­out stir­ring 3 min­utes or un­til it be­gins to brown on the bot­tom.

Add the gar­lic to the pan and stir un­til fra­grant. Move onion and gar­lic to one side and add chorizo and pancetta to the other side. Cook, stir­ring chorizo and pancetta oc­ca­sion­ally, for 8 min­utes or un­til they are lightly browned and the fat has ren­dered.

Add tomato, thyme and bay leaves. Cook 2 min­utes or un­til the tomato soft­ens. Stir in the ver­mouth and wine and bring to a boil. Sim­mer, stir­ring of­ten, for 10 min­utes or un­til liq­uid has re­duced by about a quar­ter and the tomato has bro­ken down.

In­crease heat to high. Stir in the creme fraiche and bring to a sim­mer. Add mus­sels, give them a good stir and cover the pan. Cook 5-6 min­utes, giv­ing the pan a vig­or­ous shake now and then. Af­ter 5 min­utes, check to see if mus­sels have opened. If not, cover and cook an­other minute or so un­til al­most all are open. Re­move from the heat.

Stir in pars­ley. Us­ing tongs and a la­dle, di­vide the mus­sels and broth among shal­low bowls. Serve with crusty bread.

NU­TRI­TION • 34G PRO­TEIN • 18G SAT FAT • 12G CARB • 7G SUG­ARS • 1345MG SODIUM • 645 CAL (2705KJ)

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