Mussels with chorizo, cider, tomato and sage

12 June 2017

Super Summer Recipe from The Olive Branch, Clipsham

This is a dish we often serve here at The Olive Branch, using Norfolk mussels. It’s quick and easy, and perfect to try at home…

Photograph courtesy of Robin Stewart

Mussels with chorizo, cider, tomato and sage

Serves 4

2 kg fresh live mussels
2 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons rapeseed oil
Half pint medium-dry cider
1 tablespoon fresh chopped sage
200g raw cooking chorizo, roughly chopped
1 tin of chopped tomatoes or passatta

Method
1. Wash the mussels under plenty of cold running water. Discard any open ones that won’t close when lightly squeezed.
2. Remove the beards and barnacles from the shell and rinse.
3. Place a large thick-bottomed saucepan on a high heat on the stove and add the rapeseed oil.
4. Fry the chopped chorizo in the pan for two minutes.
5. In a large bowl mix the remaining ingredients together.
6. Add the mussel mixture to the hot saucepan, shake, then cover with a tight-fitting lid.
7. Stew the mussels in the pan for 6-7 minutes, until all the mussels have opened.
8. Spoon the mussels into four large bowls evenly and pour the sauce over.
9. Serve immediately with hot crusty bread and sprinkle with smoked paprika

 

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