Seafood with pork is the perfect Iberian inspired pairing. The sweetness of one plays very well off the fatty saltiness of the other. You could use dry cider here, as they would in parts of northern Spain, instead of white wine.
Serves 4
Ready in 25 minutes
Per serving:
472kcals
24g fat (1.7g saturated)
33.7g protein
10.8g carbs
3.9g sugar
3.5g salt
1. Clean the mussels really well, scrubbing the shells and removing the beards. Throw away any which are broken or don't close when tapped on the side of the sink.
2. Heat the olive oil in a large pan, add the chopped onion and sauté for 2-3 minutes, until slightly coloured. Add the chorizo and cook for a further 2 minutes. Add the garlic and cook for another few minutes. Throw in the mussels, pour in the wine and season with black pepper. Cover the pan, bring the liquid to the boil then turn the heat down to medium for 5 minutes, until the mussels steam open.
3. Throw away any mussels that haven't opened. Stir in the chopped parsley and ladle the mussels into soup plates. Garnish with parsley sprigs and serve.
© delicious. magazine
This salty, sweet Spanish-influenced dish deserves a sprightly young rosado, perhaps from the Navarra or Rioja regions.
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