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Mussels with tomato, chorizo and sherry
Mussels with tomato, chorizo and sherry
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Prep Time:
95 minutes
Cook Time:
30 minutes
Total Time:
125 minutes
Savory chorizo-tomato relish enhances plump mussels.
Ingredients:
  • 1kg fresh mussels
  • 36.40 gm olive oil
  • 1 red onion, halved, thinly sliced
  • 40.00 ml dry sherry
  • 400g can chopped tomatoes
  • 300ml chicken style liquid stock (see Notes)
  • 20.00 ml thyme leaves, plus extra to serve
  • 1 chorizo sausage, cut into 1cm cubes
Instructions:
  • Submerge mussels in cold water for 1 hour, swapping water twice to eliminate grit. Afterwards, drain mussels, dispose of any damaged shells, and scrub off beards.
  • 1. Heat oil in a pan over medium heat, sauté onion for 5 minutes until softened. Pour in sherry, let it bubble for 30 seconds, then add tomato, stock, and thyme and bring to a boil. Simmer for 2 minutes. Add mussels, cover, and cook for 2-3 minutes, removing them as they open (discard any closed mussels). Keep mussels warm while simmering the sauce over medium-high heat for 20 minutes until thickened.
  • Cook chorizo in a pan over medium heat until crispy and browned, about 2-3 minutes. Drain on paper towel.
  • Remove the top shells from the mussels, then serve them with the relish, chorizo, and thyme on top.

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