Ingredients
- 100 grams chorizo, roughly chopped
- 1 tablespoon butter
- 1 shallot, large finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 a teaspoon dried chilli flakes, or to own taste
- 200 ml white wine, dry
- 1 1/2 kilograms mussels, scrubbed and debearded
- Parsley, roughly chopped (about a small handful)
- Sea salt
- Freshly ground black pepper
- 120 grams sourdough bread slices, 4 to serve
How to Make
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Step 1: Place a large saucepan over a medium heat and fry the chorizo until golden and then add the butter, shallot, garlic and chilli and fry for 2 to 3 minutes, until the shallot is tender; at this point pour in the wine and bring to the boil.
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Step 2: Discard any mussels with broken shells and any that refuse to close when tapped.
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Step 3: Add the mussels to the wine and cover with a lid and allow to steam for 4 minutes, or until open, shaking one or twice during cooking (I usually pull them out as they open and put them into a warm casserole dish).
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Step 4: Remove from the heat and discard any mussels that remain closed (at this point I would add the opened mussels back to pan) and stir in the cream and parsley, then season with salt and pepper.
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Step 5: Serve with sourdough to mop up the sauce.
We hope you enjoy this recipe!
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