Spicy Mussels With Chorizo
Created by ImPat on January 12, 2020
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #34059
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.
Nutritional Facts
- Serving Size: 1 (511.6 g)
- Calories 681.7
- Total Fat - 25.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 134.6 mg
- Sodium - 1782.7 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 1.2 g
- Sugars - 1.9 g
- Protein - 56.3 g
- Calcium - 145 mg
- Iron - 17.2 mg
- Vitamin C - 30.8 mg
- Thiamin - 1 mg