Mussels are always impressive. You can buy them fresh from the supermarket and they take little effort to prepare. In this recipe, I have fried some spicy chorizo with spring onion to add extra flavour. Don’t forget to use all the juice from the pan.
MUSSEL BOWLS WITH CHORIZO, GARLIC & WHITE WINE RECIPE
Serves 2
1/2 cup wine
2 cloves garlic
18 mussels, washed
2 Tbsp olive oil
1 chorizo, sliced
1 spring onion, chopped
1/2 cup Italian parsley
1. 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.
2. 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.
3. 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.
4. Serve hot with some warm, crusty bread.
