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Barbecued mussels with chorizo and toast


You'll need

4 thick slices sourdough For brushing: extra-virgin olive oil 2 garlic cloves, halved 1 kg mussels, debearded and scrubbed 2 fresh chorizo sausages (100gm each), thickly sliced 1 cup (loosely packed) flat-leaf parsley, coarsely torn   Tomato-sherry vinaigrette 1 tsp coriander seeds, crushed 2 vine-ripened tomatoes, seeds discarded, finely diced 60 ml (¼ cup) Sherry vinegar 60 ml (¼ cup) extra-virgin olive oil 2 golden shallots, finely chopped 2 small garlic cloves, crushed 2 tbsp thinly sliced basil

Method

  • 01
  • For tomato-sherry vinaigrette, combine ingredients in a large bowl and season to taste.
  • 02
  • Brush bread with oil and char-grill over high heat, turning once, until golden and charred on both sides (2-4 minutes). Rub with cut sides of garlic and keep warm.
  • 03
  • Grill mussels and chorizo on a barbecue, turning once, removing mussels as they open, until chorizo is golden and cooked through and all mussels are open (6-8 minutes for chorizo; 8-10 minutes for mussels). Transfer to tomato-sherry vinaigrette bowl, toss to combine and season to taste. Spoon onto grilled bread, drizzle with juices and serve scattered with parsley.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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