MUS­SELS WITH CHORIZO

“The creamy broth is the star here”

The Sunday Telegraph (Sydney) - Stellar - - Delicious. On Sunday -

SERVES 6

1.8kg 2 1 6 200g 200g 6 tbs large gar­lic large grape­seed cured pancetta, mus­sels, onion, roma cloves, chorizo, toma­toes, chopped scrubbed, chopped cut or into veg­etable cut 1cm cored, into de­bearded 1cm cubes oil chopped cubes 4 2 1 1 thyme bay cup cup leaves (250ml) (250ml) sprigs dry dry white white ver­mouth wine 225g ¼ bunch creme flat-leaf fraiche 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. and side. oc­ca­sion­ally, lightly 2 the Sim­mer, min­utes Add ver­mouth add Cook, browned tomato, stir­ring chorizo Move or stir­ring un­til for and onion thyme of­ten, and 8 and the min­utes wine chorizo the pancetta and tomato for and and fat 10 gar­lic or bay and has bring min­utes un­til soft­ens. to leaves. ren­dered. pancetta to the to they one a other or Stir boil. Cook are side in un­til and fraiche In­crease the liq­uid and tomato has heat bring re­duced has to to high. bro­ken a sim­mer. by Stir about down. in Add the a creme mus­sels, quar­ter give Cook them 5-6 min­utes, a good stir giv­ing and the cover pan the a vig­or­ous pan. shake to see now if mus­sels and then. have Af­ter opened. 5 min­utes, If not, check 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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