Spanish-style mussels
6
Points®
Total time: 45 min • Prep: 5 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Fresh mussels come into season around October – so why not start the season with this tasty recipe using a tomato sauce flavoured with paprika, garlic and chorizo?
Ingredients
Mussels weighed with Shells
1500 g
Chorizo Sausage
50 g, cubed
Shallots
2 medium, finely chopped
Garlic
1 clove(s), crushed
Paprika
1 tablespoon(s), level, smoked
Tinned Tomatoes
2 can(s), large, chopped
Vegetable stock cube
½ cube(s), to make 200ml stock
Parsley, fresh
2 tablespoon(s), finely chopped
Lemon
1 medium, cut into wedges, to serve
Sourdough Bread
4 serving(s), to serve
Instructions
1
Scrub the mussels clean, removing any beards and discarding mussels that are cracked or don’t close when tapped gently on the work surface
2
Put a large, lidded pan over a medium heat. Put the chorizo and shallots in the pan and cook for 7-8 minutes, until the chorizo is crisp and the shallots are tender. Add the garlic and paprika and cook for a further 1 minute.
3
Add the tomatoes and stock, reduce the heat and gently simmer the sauce, covered, for 25 minutes. Add the mussels and stir to combine. Cover and steam for 4-5 minutes, or until the mussels have opened; discard any that remain shut. Stir through the parsley, then serve with the lemon wedges and bread on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.