2kg fresh mussels in their shells
4tbsp olive oil
300g sliced chorizo for cooking
1 onion, peeled and chopped
4 cloves of garlic, grated
1 green pepper, de-seeded and diced
2 green chillies, chopped
3tbsp plain flour
450ml white wine
8 tomatoes, peeled, de-seeded and diced
1 bunch of chopped flat-leaf parsley
Serve with a wedge of lovely crusty bread.
1. Firstly clean the mussels carefully. Discards any mussels that don’t snap shut once tapped on a surface or any that have broken shells. Pull of the beards and scrape off any barnacles on the shell using the back of a knife. Rinse the mussels under cold running water to remove any dirt or grit. Refrigerate until ready to cook.
2. Meanwhile, heat the olive oil in a large saucepan over a medium-low heat. When hot add the sliced chorizo and sweat gently for 4-5 minutes, stirring frequently. Once the chorizo oil has been released add the diced onion and garlic and continue to heat gently for a few minutes to soften. Throw in the pepper and chopped chilli’s, sauté for a few minutes longer then drop in the plain flour. Heat gently whilst stirring all the time to cook out the flour.
3. Pour in the white wine and cook for a few minutes longer until the mixture has thickened. Throw the cleaned mussels into the pot, cover with a tight fitted lid and allow the mussels to steam for 8-10 minutes over a medium heat until all the mussels have opened and are cooked through. Discard any mussels that have remained shut.
4. Stir in the diced tomatoes and chopped parsley. Check seasoning and season to taste with salt and pepper.
5. Ladle the mussel stew amongst warm serving bowls, making sure everyone has an even helping of mussels and chorizo! Serve with a wedge of lovely crusty bread.