Name: Barbecued mussels with chorizo and toast
Yield: 4
Ingredients: 4 thick slices sourdough; For brushing: extra-virgin olive oil; 2 garlic cloves, halved; 1 kg mussels, debearded and scrubbed; 2 fresh chorizo sausages (100gm each), thickly sliced; 1 cup (loosely packed) flat-leaf parsley, coarsely torn; Tomato-sherry vinaigrette; 1 tsp coriander seeds, crushed; 2 vine-ripened tomatoes, seeds discarded, finely diced; 60 ml (¼ cup) Sherry vinegar; 60 ml (¼ cup) extra-virgin olive oil; 2 golden shallots, finely chopped; 2 small garlic cloves, crushed; 2 tbsp thinly sliced basil

Ingredients

4 thick slices sourdough

For brushing: extra-virgin olive oil

2 garlic cloves, halved

1 kg mussels, debearded and scrubbed

2 fresh chorizo sausages (100gm each), thickly sliced

1 cup (loosely packed) flat-leaf parsley, coarsely torn

Tomato-sherry vinaigrette

1 tsp coriander seeds, crushed

2 vine-ripened tomatoes, seeds discarded, finely diced

60 ml (¼ cup) Sherry vinegar

60 ml (¼ cup) extra-virgin olive oil

2 golden shallots, finely chopped

2 small garlic cloves, crushed

2 tbsp thinly sliced basil

Method

Main

1.For tomato-sherry vinaigrette, combine ingredients in a large bowl and season to taste.

2.Brush bread with oil and char-grill over high heat, turning once, until golden and charred on both sides (2-4 minutes). Rub with cut sides of garlic and keep warm.

3.Grill mussels and chorizo on a barbecue, turning once, removing mussels as they open, until chorizo is golden and cooked through and all mussels are open (6-8 minutes for chorizo; 8-10 minutes for mussels). Transfer to tomato-sherry vinaigrette bowl, toss to combine and season to taste. Spoon onto grilled bread, drizzle with juices and serve scattered with parsley.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd