Monday, 4 January 2016

Mussels with tomato, chorizo and sherry

A tasty relish of tomato, spicy chorizo tops fresh mussels.
1:35
To Prep
0:30
To Cook
8
INGREDIENTS
CAPABLE COOKS
DIFFICULTY
4
SERVINGS
4.5
AVG RATING
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recipe To my 
cookbook
Mussels with tomato, chorizo and sherry
delicious. - June 2010 , Page 90 
Recipe by Jill Dupleix
Photography by Brett Stevens
  • Ingredients
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  • Method
  1. Step 1
    Soak mussels in cold water for 1 hour, changing water twice (this helps remove any grit). Drain mussels, discarding any broken shells. Scrub and remove beards.
  2. Step 2
    Heat oil in a pan over medium heat. Cook onion for 5 minutes to soften. Add sherry and bubble for 30 seconds, then add tomato, stock and thyme and bring to the boil. Simmer for 2 minutes, then add mussels and cover with a lid. Cook for 2-3 minutes, removing mussels as they open (discard any mussels that haven’t opened after this time). Keep mussels warm while you simmer sauce over medium-high for 20 minutes until reduced to a thick relish.
  3. Step 3
    Meanwhile, cook chorizo in a pan over medium heat for 2-3 minutes until crisp and browned. Drain on paper towel.
  4. Step 4
    Remove and discard ‘top’ shells from mussels. Serve mussels topped with the relish, chorizo and thyme.
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