 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
A lip-smacking dish of mussels with a gutsy tomato, paprika and chorizo sauce. Ingredients:
6 tablespoons olive oil |
6 tablespoons onions, finely chopped |
2 garlic cloves, rushed |
2 teaspoons spanish paprika |
1 piece chorizo sausage, sliced (7 inch piece) |
2 fresh red chilies, deseeded and chopped |
2 cups passata |
3 lbs mussels, cleaned and debearded |
6 tablespoons dry white wine |
2 egg tomatoes, quartered |
8 new potatoes, halved and cooked |
6 tablespoons basil, shredded |
fresh ground black pepper |
Directions:
1. Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
2. Stir in the paprika and continue to cook, covered, for 5 minutes.
3. Add the sliced chorizo and the chili cooking for a further 5 minutes.
4. Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
5. While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
6. Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
7. Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
8. Add the basil and pour into a bowl. Serve immediately.
|
|