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Grilled mussels with chorizo
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 4
Thomasina Miers makes a sizzling Spanish dish that goes perfectly with a chilled dry sherry and some marinated olives
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Ingredients
For the mussels
- 4 tbsp Olive oil
- 1 kg live Mussels, de-bearded
- 1 pinch Saffron
- 1 Onion, finely diced
- 85g Chorizo, finely chopped
- 3 cloves Garlic, crushed
- 2 tbsp tomato purée
- 1/2 tsp pimenton picante
For the breadcrumbs
Method
1. Heat a large pan over high heat until very hot then add 1 tbsp of olive oil.2. When smoking hot add the mussels and saffron and cover with a lid. Cook for 4-5 minutes until the mussels have opened. Discard any that do not open. Cool and reserve the cooking juices.
3. Remove the 'lids' from the mussels, leaving them on the half shell. Place them in a large shallow ovenproof dish and set aside.
4. Heat the remaining olive oil in a pan, add the onion and chorizo and fry until they begin to colour, 3-5 minutes.
5. Add the garlic and cook for a few minutes until soft and then add the tomato puree, pimenton picante and mussel cooking juices. Heat through.
6. Mix the parsley, breadcrumbs, zest and extra virgin olive oil together in a bowl.
7. Preheat your grill to medium (or an extremely hot oven will do).
8. Spoon the onion mix over the mussels and top with breadcrumbs. Place under the grill until the breadcrumbs are crisp and browned.
Comments & Ratings
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Latest Comment
looks nice will be trying this one!
Absolutely amazing!!! I tried this at a party with a few friends, and it was a hit!! Now, it's going to be served up at my Halloween party!!
Fantastic, had it several times, it is great!!