Steamed black mussels with tomato sofrito and chorizo

AT A GLANCE

  • Serves 6 people

  • 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
  • 2 tbsp coarsely chopped flat-leaf parsley
  • To serve: crusty bread
  •  
  • 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
  • ½ tsp smoked paprika
01   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.
02   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.
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