MUS­SELS WITH CHORIZO

YOU (South Africa) - - LIFESTYLE -

Wine and toma­toes pro­vide the mois­ture in this recipe and every­thing’s made in one pot. Mus­sels are among the most af­ford­able seafoods, and frozen mus­sels are widely avail­able. Cul­ti­vated fresh mus­sels are also fairly easy to find. Fresh bread is scrump­tious with this dish.

SERVES 4-5 Cleaning: 40 min Prepa­ra­tion: 5 min Cook­ing: 15 min

45ml (3T) olive oil 1 small onion, chopped 4 gar­lic cloves, crushed 1 chorizo sausage, sliced (or chopped shoul­der ba­con) pinch of dried chilli flakes 500ml (2c) white wine 1 can (400g) cherry toma­toes in tomato juice salt and pepper 2kg mus­sels in shells, prefer­ably fresh (not frozen) and scrubbed clean gen­er­ous handful of fresh pars­ley, chopped

TO SERVE fresh bread

1 Heat the oil in a large pot and stir-fry the onion and gar­lic un­til soft. Add the chorizo or ba­con and fry un­til slightly crispy.

2 Add the chilli flakes, wine and toma­toes (with the juice), and bring to the boil. Sea­son with salt and pepper. Cook for 15 min­utes or un­til fra­grant.

3 Add the mus­sels (if you’re us­ing fresh mus­sels, use only those with closed shells). Cover and cook for 10 min­utes or un­til the mus­sels are done (the shells should be open), lightly shak­ing the pot from time to time. Dis­card any un­opened mus­sels.

4 Add the pars­ley and stir through.

5 To serve Serve im­me­di­ately with the bread.

Re­place the mus­sels with small meat­balls for a meaty vari­a­tion.

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