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PREP 1 hour
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 500 g Fresh Mussels
  • 1 Stick of Chorizo (Roughly Chopped)
  • ½ Red Chilli (Deseeded and sliced)
  • 750 Chopped Tomatoes
  • 3 Cloves Garlic (Roughly chopped
  • 1 Medium Brown Onion (Finely Diced)
  • 2 tbsps Sugar
  • 2 tbsps Fresh/Dry Oregano (Roughly Chopped)
  • 1 tbsp Fresh/Dry Parsley (Roughly Chopped)
  • 2 Lemons
  • Salt & Pepper to taste
  • Olive Oil
  • 1 tbsp Butter
Mussels with Chorizo & Tomato

Mussels with Chorizo & Tomato

  1. Heat a cast iron pan (or deep frying pan) on a medium high heat with some olive oil and add the Chorizo. Cook until lightly coloured, remove from the pan and set aside. Keep all the oils in the pan
  2. Put the pan back on the heat and add the onion, chilli and sugar and cook for 5 minutes until the onions have softened and sugar is starting to caramelise
  3. Add the garlic and cook for a further 1-2 minutes
  4. Add the tomatoes and stir well, reduce heat to a medium low temperature and cook for 10-12 minutes stirring often
  5. Check the acidity of the sauce and add a little more sugar if needed
  6. Season with salt and pepper and add the oregano and parsley
  7. Put you mussels into the pan with the sauce and cover the with a lid/another pan to steam off the mussels. This will take around 8 minutes
  8. While the mussels are cooking take half of your lemons and slice them in half.
  9. On a medium high heat add your butter to a pan
  10. When foaming add your lemon and cook for 4-6 minutes until charred in colour. Remove from the pan and set aside for serving
  11. When the mussels are cooked, toss through the sauce and squeeze in the remaining lemon. Drizzle with olive oil and serve from the pan with the charred lemon
Mussels with Chorizo & Tomato

Mussels with Chorizo & Tomato

PREP 1 hour
TOTAL 1 hour
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 500 g Fresh Mussels
  • 1 Stick of Chorizo (Roughly Chopped)
  • ½ Red Chilli (Deseeded and sliced)
  • 750 Chopped Tomatoes
  • 3 Cloves Garlic (Roughly chopped
  • 1 Medium Brown Onion (Finely Diced)
  • 2 tbsps Sugar
  • 2 tbsps Fresh/Dry Oregano (Roughly Chopped)
  • 1 tbsp Fresh/Dry Parsley (Roughly Chopped)
  • 2 Lemons
  • Salt & Pepper to taste
  • Olive Oil
  • 1 tbsp Butter
  1. Heat a cast iron pan (or deep frying pan) on a medium high heat with some olive oil and add the Chorizo. Cook until lightly coloured, remove from the pan and set aside. Keep all the oils in the pan
  2. Put the pan back on the heat and add the onion, chilli and sugar and cook for 5 minutes until the onions have softened and sugar is starting to caramelise
  3. Add the garlic and cook for a further 1-2 minutes
  4. Add the tomatoes and stir well, reduce heat to a medium low temperature and cook for 10-12 minutes stirring often
  5. Check the acidity of the sauce and add a little more sugar if needed
  6. Season with salt and pepper and add the oregano and parsley
  7. Put you mussels into the pan with the sauce and cover the with a lid/another pan to steam off the mussels. This will take around 8 minutes
  8. While the mussels are cooking take half of your lemons and slice them in half.
  9. On a medium high heat add your butter to a pan
  10. When foaming add your lemon and cook for 4-6 minutes until charred in colour. Remove from the pan and set aside for serving
  11. When the mussels are cooked, toss through the sauce and squeeze in the remaining lemon. Drizzle with olive oil and serve from the pan with the charred lemon
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