- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 3 tbsp olive oil
- 3 tbsp onions, finely chopped
- 1 clove garlic, rushed
- 1 tsp Spanish paprika
- 7cm piece picante chorizo, sliced
- 1 fresh red chillies, eseeded and chopped
- 250 ml passata, (bottled sieved tomatoes)
- 600 g 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
Tips and Suggestions
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
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.
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