- 2kg mussels
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 200g chorizo, skin removed and cut into chunks or rounds
- 2 garlic cloves, finely chopped
- 500ml dry white wine
- 3 tbsp chopped fresh flatleaf parsley, plus extra sprigs, to garnish
- Clean the mussels really well, scrubbing the shells and removing the beards. Throw away any which are broken or don’t close when tapped on the side of the sink.
- Heat the olive oil in a large pan, add the chopped onion and sauté for 2-3 minutes, until slightly coloured. Add the chorizo and cook for a further 2 minutes. Add the garlic and cook for another few minutes. Throw in the mussels, pour in the wine and season with black pepper. Cover the pan, bring the liquid to the boil then turn the heat down to medium for 5 minutes, until the mussels steam open.
- Throw away any mussels that haven’t opened. Stir in the chopped parsley and ladle the mussels into soup plates. Garnish with parsley sprigs and serve.
- This salty, sweet Spanish-influenced dish deserves a sprightly young rosado, perhaps from the Navarra or Rioja regions.