Black Mussels with Tomato & Chorizo, artwork by Andrew Colin Beck

Posted on
in Illustrated Recipes, Recipes, Seafood, Soups

Black Mussels with Tomato & Chorizo, artwork by Andrew Colin Beck

Posted on
in Illustrated Recipes, Recipes, Seafood, Soups

Mussels are a great dinner option, they are relatively cheap, readily available and versatile. From creamy curry sauces to lighter white wine broths you can tailor them to suit any diners palate. This recipe keeps it classy and classic with tomato & chorizo.

The illustration is by American born, Amsterdam based artist Andrew Colin Beck.

Mussels with Tomato & Chorizo

  • 1 tbsp olive oil
  • 200 gm (about 2) chorizo, quartered lengthways and coarsely crumbled 1.5 kg black mussels, scrubbed and bearded
  • 125 ml dry sherry, or white wine
  • 2 tbsp coarsely chopped flat-leaf parsley

Tomato sofrito

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 clove of garlic, thinly sliced
  • 1.2 kg (about 6) large vine-ripened tomatoes, peeled, seeded and coarsely chopped
  • 2 tsp sweet paprika
  • 1⁄2 tsp smoked paprika

For 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.

Heat 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.