Poached Mussels Recipe
Chorizo sauce, poached mussels, crispy cheesy sourdough.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels thoroughly under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Chorizo Sauce
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Slice the chorizo and add it to the pot, cooking until browned. Stir in the cherry tomatoes and cook until they begin to soften.
- 3
Add Wine and Mussels
Pour in the white wine, bringing the mixture to a simmer. Add the cleaned mussels to the pot, covering with a lid. Cook for 5-7 minutes or until the mussels have opened. Discard any that remain closed.
- 4
Prepare Cheesy Sourdough
While the mussels are cooking, preheat the oven to 200°C (400°F). Place the sourdough slices on a baking sheet, sprinkle with grated cheese, and bake for about 5-7 minutes or until the cheese is bubbly and golden.
- 5
Serve
Once the mussels are cooked, sprinkle with chopped parsley, season with salt and pepper to taste, and serve immediately with the cheesy sourdough on the side.