Mussels with chorizo and tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 250g skinny oven fries
- 2 tsp sweet paprika
- olive oil
- 125g chorizodiced
- 1 small red onionfinely chopped
- 1 clove garlicfinely chopped
- 1 red chilliseeded and finely chopped
- 2 sprigs thyme
- 200ml white wine
- 125g tomatoesfinely chopped
- 1 tbsp tomato purée
- a pinch sugar
- 1kg musselscleaned
Nutrition: per serving
- kcal715
- fat32.5g
- carbs48g
- fibre5g
- protein39.4g
- salt3.5g
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.
