MUSSELS WITH CHORIZO
“The creamy broth is the star here”
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)