Olive Magazine
Mussels with Chorizo Recipe with Tomatoes

Mussels with chorizo and tomatoes

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal715
fat32.5g
carbs48g
fibre5g
protein39.4g
salt3.5g
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Ingredients

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

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