Step 1.
Soak mussels in cold water for 1 hour, changing water twice (this helps remove any grit). Drain mussels, discarding any broken shells. Scrub and remove beards.
Step 2.
Heat oil in a pan over medium heat. Cook onion for 5 minutes to soften. Add sherry and bubble for 30 seconds, then add tomato, stock and thyme and bring to the boil. Simmer for 2 minutes, then add mussels and cover with a lid. Cook for 2-3 minutes, removing mussels as they open (discard any mussels that haven’t opened after this time). Keep mussels warm while you simmer sauce over medium-high for 20 minutes until reduced to a thick relish.
Step 3.
Meanwhile, cook chorizo in a pan over medium heat for 2-3 minutes until crisp and browned. Drain on paper towel.
Step 4.
Remove and discard ‘top’ shells from mussels. Serve mussels topped with the relish, chorizo and thyme.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
Directions
Step 1.
Soak mussels in cold water for 1 hour, changing water twice (this helps remove any grit). Drain mussels, discarding any broken shells. Scrub and remove beards.
Step 2.
Heat oil in a pan over medium heat. Cook onion for 5 minutes to soften. Add sherry and bubble for 30 seconds, then add tomato, stock and thyme and bring to the boil. Simmer for 2 minutes, then add mussels and cover with a lid. Cook for 2-3 minutes, removing mussels as they open (discard any mussels that haven’t opened after this time). Keep mussels warm while you simmer sauce over medium-high for 20 minutes until reduced to a thick relish.
Step 3.
Meanwhile, cook chorizo in a pan over medium heat for 2-3 minutes until crisp and browned. Drain on paper towel.
Step 4.
Remove and discard ‘top’ shells from mussels. Serve mussels topped with the relish, chorizo and thyme.
Enjoy!!
With thanks to: www.taste.com.au
