Recipes

Spanish style mussels with chorizo and tomato

SERVES
2-4
COOK TIME
30
PREP TIME
10
DIFFICULTY
Easy
Ingredients
  • 1 kg mussels, cleaned, drained and rinsed*
  • 1 tbsp olive oil
  • 1 large red onion, peeled and diced
  • 2 clove garlic, peeled and chopped
  • 1/2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 chorizo sausage, skinned and diced
  • 1/2 cup dry sherry (eg. Fino or Amontillado) or dry white wine
  • 3 large vine tomatoes, diced
  • Freshly ground black pepper
  • 1/2 cup roughly chopped parsley
Method
  1. Heat olive oil, onion and garlic in a large deep sauté pan, over a medium low heat. Cover and cook for 10 minutes, until onion is soft.
  2. Add smoked and sweet paprika, and chorizo to onion mixture, increasing heat to medium. Cook for 5 minutes, stirring occasionally.
  3. Add sherry to the pan and reduce by a half before adding tomatoes.
  4. Cover and cook for 10 minutes, before seasoning well with black pepper.
  5. Finally add mussels to pan, cover and cook for 5 minutes or until shells open. To finish, sprinkle over parsley and serve with crusty bread.
* Tip: check with your fish monger they’re already de-bearded

Spanish style mussels with chorizo and tomato

SERVES
2-4
COOK TIME
30
PREP TIME
10
DIFFICULTY
Easy
Tags Seafood
Collections Winter
Ingredients
  • 1 kg mussels, cleaned, drained and rinsed*
  • 1 tbsp olive oil
  • 1 large red onion, peeled and diced
  • 2 clove garlic, peeled and chopped
  • 1/2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 chorizo sausage, skinned and diced
  • 1/2 cup dry sherry (eg. Fino or Amontillado) or dry white wine
  • 3 large vine tomatoes, diced
  • Freshly ground black pepper
  • 1/2 cup roughly chopped parsley
Method
  1. Heat olive oil, onion and garlic in a large deep sauté pan, over a medium low heat. Cover and cook for 10 minutes, until onion is soft.
  2. Add smoked and sweet paprika, and chorizo to onion mixture, increasing heat to medium. Cook for 5 minutes, stirring occasionally.
  3. Add sherry to the pan and reduce by a half before adding tomatoes.
  4. Cover and cook for 10 minutes, before seasoning well with black pepper.
  5. Finally add mussels to pan, cover and cook for 5 minutes or until shells open. To finish, sprinkle over parsley and serve with crusty bread.
* Tip: check with your fish monger they’re already de-bearded