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Spicy mussels and chorizo
( SERVES 4 )

NZ Woman's Weekly

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

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