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Moules Portuguese

From Belgo, a lip-smacking dish of mussels with a gutsy tomato, paprika and chorizo sauce

Moules Portuguese

Method

1. Heat 2 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 chilli 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 tablespoon of oil in a heavy-based pan over medium-high heat. 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.)

6. 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.

7. Add the basil and pour into a bowl. Serve immediately.

Cook's Notes
To clean mussels, scrub under cold running water, detaching the beard with a small sharp knife. Discard any with broken shells and any with open shells that do not close when tapped. After cooking, discard any that have not opened.

Real Cork recommends: enjoy with Vinho Verde from near the Douro and Quinta da Covela

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Serves: 1

Prep: 20 min
Cook: 20 min

Ingredients
3 tbsp Olive oil
3 tbsp onion, finely chopped
1 garlic clove, rushed
1 tsp Spanish paprika
7cm piece chorizo picante, sliced
1 fresh red chilli, eseeded and chopped
250ml passata, (bottled sieved tomatoes)
600g mussels, cleaned and bearded
3 tbsp dry white wine
1 plum tomato, quartered
4-6 new potatoes, halved and cooked
4 tbsp Basil, shredded
freshly ground black pepper