Spicy mussels and chorizo
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
- Fry onion, garlic and red chilli in olive oil until tender.
- Add wine, bring to a boil. Add tomatoes and chorizo.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Add mussels. Cover and continue cooking, shaking pot occasionally, for approximately 10 minutes or until all mussels are opened. Discard any that are not.
- 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
http://www.bite.co.nz/recipe/8404/Spicy-mussels-and-chorizo/
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