MUSSELS WITH CHORIZO
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.