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Mussels with chorizo and tomatoes

Name: Mussels with chorizo and tomatoes
Total time: 20 min
Ingredients: skinny oven fries 250g; sweet paprika 2 tsp; olive oil; chorizo 125g, diced; small red onion 1, finely chopped; garlic 1 clove, finely chopped; red chilli 1, seeded and finely chopped; thyme 2 sprigs; white wine 200ml; tomatoes 125g, finely chopped; tomato purée 1 tbsp; sugar a pinch; mussels 1kg, cleaned

20 minutes
serves 2
Easy

The best recipe for mussels. Make a quick tomato and chorizo sauce, throw in the mussels and serve with paprika-dusted skinny fries for a midweek meal for two

Published: December 19, 2014 at 2:32 pm

Ingredients

skinny oven fries 250g
sweet paprika 2 tsp
olive oil
chorizo 125g, diced
small red onion 1, finely chopped
garlic 1 clove, finely chopped
red chilli 1, seeded and finely chopped
thyme 2 sprigs
white wine 200ml
tomatoes 125g, finely chopped
tomato purée 1 tbsp
sugar a pinch
mussels 1kg, cleaned

Method

Step 1

Heat the oven following pack instructions for the fries. Toss the fries with 1 tsp of the paprika and some seasoning, spread out on an oven tray and cook until crisp.
Step 2

Put 1 tbsp oil in a large pan with a tight-fitting lid. Add the chorizo and fry until crisp, then scoop out with a slotted spoon onto a plate and add the onion, garlic, the remaining paprika, chilli and thyme sprigs to the pan. Cook over a low heat until softened, then up the heat again, return the chorizo to the pan and add the wine, chopped tomatoes, tomato purée, a pinch of sugar, plenty of pepper and a tiny bit of salt. Simmer for 2 minutes.
Step 3

Stir in the mussels, cover with a lid and steam for 3-4 minutes, shaking the pan a couple of times, until the mussels have opened. Divide between bowls and serve with the fries.