Barbecued mussels with chorizo and toast


  • Serves 4 people

  • 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
01   For tomato-sherry vinaigrette, combine ingredients in a large bowl and season to taste.
02   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.
03   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.
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