Spicy Spanish Mussels
This tasty dish is so easy to prepare and makes both a quick and delicious mid-week dinner or a great dish to share when you have friends over. If making it for children you can always reduce the amount of chilli.
Ingredients
- 1 tbsp olive oil
- 100 grams chorizo , free range and preservative free
- 1 large onion , finely chopped
- 2 cloves garlic , crushed
- 125 ml white wine , or chicken broth
- 1 kg very ripe tomatoes , finely chopped
- 2 tsp maple syrup , rice syrup or coconut sugar
- 1/4 tsp saffron threads
- 1/2 tsp dried chilli flakes , optional
- 1 tsp salt
- 1 tsp pepper
- 1 kg black mussels
- 4 tbsp flat leaf parsley , finely chopped
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pot. Finely chop the chorizo and gently cook it for about 5 minutes, until lightly browned.
- Add the onion to the pan and slowly cook until very soft, about 10 minutes.
- Stir through the garlic and then pour in the wine and bring to a boil.
- Add the tomatoes, maple syrup, saffron, chilli, salt and pepper and simmer, stirring occasionally, for 15 minutes.
- Meanwhile prepare the mussels, which is very quick and easy to do - just run them under water, discarding any with broken shells and then de-beard them by pulling off the brown threads with your fingers.
- Add the mussels to the pan and cover with a tight-fitting lid. Cook over a medium heat, stirring occasionally, for 4-5 minutes, until the mussels have all opened. Do not overcook them.
- Stir through the parley, drizzle with a little olive oil and serve with a green salad.
Optional Ideas:
- Serve with toasted sourdough bread rubbed with garlic.
- Add 1/2 cup of chopped roast capsicum along with the tomatoes.