Mussel bowls with chorizo
( SERVES 2 )
Photo by Babiche Martens
Mussels are always impressive. You can buy them fresh from the supermarket and they take little effort to prepare. I have fried some spicy chorizo with spring onion to add extra flavour. Don’t forget to use all the juice from the pan.
- Into a large pot place the wine and garlic, bringing to a simmer. Add the mussels, place the lid on and steam until they are all open. A good shake is advisable halfway for even cooking. Drain, reserving the juice.
- Heat the oil in a frying pan. Cook the chorizo until crispy, then toss through the spring onions to soften. Add ¼ cup Italian parsley.
- Serve the mussels in bowls with chorizo sprinkled over, along with the oil from the pan and a little of the reserved juices. Garnish with extra parsley.
- Serve hot with some warm, crusty bread.
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