Steamed black mussels with tomato sofrito and chorizo
Australian Gourmet Traveller fast recipe for steamed black mussels with tomato sofrito and chorizo
- Serves 6
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Ingredients
- 1 tbsp olive oil
- 200 gm chorizo, quartered lengthways and coarsely crumbled (about 2)
- 1.5 kg black mussels, scrubbed and bearded
- 125 ml dry sherry
- 2 tbsp coarsely chopped flat-leaf parsley
- To serve: crusty bread
Tomato sofrito
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 clove of garlic, thinly sliced
- 1.2 kg large vine-ripened tomatoes, peeled, seeded and coarsely chopped (about 6)
- 2 tsp sweet paprika
- ½ tsp smoked paprika
Method
Main
- 1For tomato sofrito, heat 1 tbsp olive oil in a large frying pan and cook onion and garlic over low heat until soft and beginning to caramelise. Add tomatoes and simmer for 4 minutes or until pulpy, then increase heat to medium and simmer for another 3-5 minutes or until thickened. Add sweet and smoked paprika and season to taste with sea salt and freshly ground white pepper.
- 2Heat oil in a large, heavy-based saucepan, add chorizo and fry over high heat until golden. Add mussels and sherry, cover with a tight-fitting lid and cook, shaking pan continuously, over high heat for 3-4 minutes or until mussels have opened. Remove lid and stir in parsley and tomato sofrito, then serve immediately with crusty bread.