Mussels with wine and chorizo


Mussels with wine and chorizo

This is our favourite way of cooking Moules at the moment, it is delicious and so easy to prepare.

It as to be said that Moule fashion in Monkvalley is very fickle: last year it was moules au roquefort. So 2018?

Serves 4


2 tablespoon olive oil
100g chorizo for cooking, chopped
1 small shallot, peeled and finely chopped
2 cloves of garlic, peeled and thinly sliced
400g tinned chopped tomatoes
200ml dry white wine
1.75kg mussels, cleaned
Small handful flat-leaf parsley leaves, finely chopped
Salt and pepper


In a saucepan large enough to accommodate the mussels, heat the oil, add the chorizo and cook over a medium heat until the meat starts to brown and crisps up a little. This will take around five minutes.

When it is ready, add the shallots and garlic to the pan and cook for two minutes. Add the tomatoes and cook until they have reduced and thickened to a sauce, then add the wine and simmer for four minutes until the alcohol has evaporated and it has reduced once more to a sauce consistency.

Add the mussels to the pan, mix everything together, add the parsley and cover with a lid. Cook over a high heat until the mussels have just opened – they will be ready in about four minutes. Discard any that have not opened. Season to taste. Serve immediately.

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