Seasonal mussels with with Spanish flavours – eat these while pretending you're lounging in a beach cafe in Barcelona.
Ingredients
- A splash of olive oil
- 300g sliced cooking chorizo
- 1 chopped onion
- 150ml red wine
- 2 x 400g tins chopped tomatoes
- 1 tsp smoked paprika
- 2 tsp hot paprika
- 2kg cleaned mussels
- A handful of chopped fresh coriander
Method
- 1. Place a large pan over a high heat, add a splash of olive oil and fry 300g sliced cooking chorizo for 2 minutes. Lower the heat, add 1 chopped onion and soften for 5 minutes. Pour in 150ml red wine, increase the heat and bubble for 1 minute, then add 2 x 400g tins chopped tomatoes, 1 tsp smoked paprika and 2 tsp hot paprika. Bring to a boil and bubble for 2 minutes. Stir in 2kg cleaned mussels, then cover and steam for 2 minutes until the mussels open. (Discard any that stay closed.) Stir through a handful of chopped fresh coriander, then serve in bowls with crusty bread.
Nutritional info
Per serving: 478kcals, 24.4g fat (8.2g saturated), 40.1g protein, 18g carbs, 11.5g sugar, 2.6g salt