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Home > Recipes > Spicy mussels and chorizo

Spicy mussels and chorizo
( SERVES 4 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Spicy mussels and chorizo

4.0 / 5 FROM 1

New Zealand green-lipped mussels are the best in the world – plump, juicy and full of freshness.
With a thick piece of crusty bread, this dish will fast become one of your favourites, plus it’s easy on the purse.

Ingredients

3 Tbsp Olive oil
1 Baby onion, medium, finely diced
2 cloves Garlic, crushed
1 tsp Red chilli, chopped
1 cup Dry white wine
3 cups Canned tomatoes, or fresh, chopped
4 Chorizo sausages, fresh, sliced into 1 cm-thick pieces
1 kg Mussels, fresh, scrubbed and de-bearded
⅓ cup Flat leaf (Italian) parsley, fresh at-leaf, coarsely chopped
1 tsp Salt
1 to taste Freshly ground black pepper

Directions

  1. Fry onion, garlic and red chilli in olive oil until tender. 
  2. Add wine, bring to a boil. Add tomatoes and chorizo.
  3. Reduce heat and simmer for 5 minutes, stirring occasionally.
  4. Add mussels. Cover and continue cooking, shaking pot occasionally, for approximately 10 minutes or until all mussels are opened. Discard any that are not.
  5. Stir in the chopped parsley and season with salt and pepper.

Cook’s tip: This can be made with almost any mollusc shellfish. Clams work particularly well

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http://www.bite.co.nz/recipe/8404/Spicy-mussels-and-chorizo/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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