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
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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.
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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.
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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.
Nutritional Information
- Kcals 715
- Fat 32.5g
- Carbs 48g
- Fibre 5g
- Protein 39.4g
- Salt 3.5g