mussels in tomato and chorizo broth

takes 30 mins
makes 4 serves

1kg fresh mussels, scrubbed and de-bearded
1 small chorizo, skin removed, thinly sliced
1 tbsp olive oil, plus extra for drizzling
3 garlic cloves, crushed
1 brown onion, finely chopped
1 fresh chilli (or chilli flakes)
1/2 tspn dried thyme
1/2 cup of dry white wine
400g tin of tomatoes
1 bay leaf
freshly ground black pepper
4 thick wedges country-style bread
2 tbsp fresh parsley, chopped

ensure mussels are cleaned and de-bearded

heat chorizo with tbsp olive oil in a large heavy pot over medium heat, until chorizo begins to brown and crisp (about 4 mins)

add garlic, onion, chilli, and thyme. stir for about a minute

add wine and simmer-off the alcohol for 1 minute. add tomatoes and bay leaf. season with pepper and reduce by about half

add mussels, cover and cook, stirring occasionally until mussels open (6-8 mins)

toast bread and drizzle with oil

serve mussels topped with chopped parsley, and the bread for soaking up the sauce

tips

• any mussels which do not open are perfectly fine to eat
• pre-heat mussels in separate pan from sauce if you want better control of the amount of water in your end dish
• use another mussel shell to open those which don’t open during the cooking process