Monday, 9 April 2012

Mussels with Chorizo

Mussels must be one of the cheapest, easiest and most satisfying ways of eating fish. I love them. They're so versatile you can put almost anything with them, and for a fiver you can usually buy at least a kilo and half that makes a good portion for 1 person.

This dish of Mussels with Chorizo is a simple variation on the classic Moules Marinieres. I served this as a starter for 4 but it would make a fine main course for 2. You'll need:

A kilo of mussels - cleaned
2 good chorizos - I use chorizo rosario from T & P.A. Murrays on Gloucester Road in Bristol. They're the best I've been able to find in Bristol. If you know any better, please tell me.
1 shallot - finely chopped
1/2 a carrot - finely chopped
2 cloves of garlic - finely chopped
1 glass of white wine at room temperature - given the slightly Spanish nature of this dish I'm sure you could use a fino or light sherry
Splash of olive oil
1 handful of chopped parsley

This is easy, so you're going to have it ready in minutes. Perfect for after work cooking.

Heat a high-sided saucepan over a medium heat and add a splash of olive oil. When that's hot add chopped chorizo and give it a 4-5 minutes so that it releases some of it's oil. The add the shallot, carrot and garlic. The carrot isn't strictly necessary so don't worry if you don't have one. Let the chopped vegetables soften for a few minutes.

Put the lid on the pan for about a minute or so to allow some steam to build up. Throw in your white wine or sherry and the mussels, give everything a good stir then put the lid back on. The mussels will take about 5 minutes to cook. Give everything another stir after a couple of minutes to make sure everything gets coated in the cooking liquor.

When the mussels are open, you're done. Stir in the chopped parsley and then serve the mussels in bowls along with the cooking liquor. Some bread for soaking up juices, a glass of cold white wine and you've got a very satisfying tea.

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