Chorizo & Mussels Recipe

Inspired by Highwayman

Time30m

Serves4

With Tomato Broth and Baguette

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Ingredients

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Seafood

2.2 lb (1 kg) mussels

Meat

7.05 oz (200 g) Chorizo sausage

Produce

1 medium Onion

3 cloves Garlic

14 1/8 oz (400 g) tomatoes

1 cup Fresh parsley

Pantry

2 tbs olive oil

2 1/8 cup (500 ml) Chicken broth

0.53 cup (125 ml) White wine

to taste Celtic sea salt

to taste black pepper

Breads

1 whole Baguette

Method

Preparation

Clean the Mussels

Rinse the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Prepare the Ingredients

Chop the onion, mince the garlic, dice the tomatoes, and chop the fresh parsley.

Cooking

Cook Chorizo

In a large pot, heat the olive oil over medium heat. Add the chopped chorizo and cook until browned and crispy, about 5-7 minutes.

Sauté Vegetables

Add the chopped onion and minced garlic to the pot with the chorizo. Sauté for another 3-4 minutes until the onion is translucent.

Add Tomatoes and Liquids

Add the diced tomatoes, chicken broth, and white wine. Stir well and bring to a simmer.

Cook Mussels

Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until all mussels have opened. Discard any that remain closed.

Season the Broth

Season the broth with salt and black pepper to taste. Stir in the chopped parsley just before serving.

Serving

Serve with Baguette

Ladle the chorizo and mussels into bowls, ensuring to include plenty of the tomato broth. Serve hot with slices of baguette on the side for dipping.