Black Mussels with Tomato sofrito and Chorizo

Kinkawooka Live Black 'Pot Ready' Mussels steamed with Tomato sofrito and Chorizo

Kinkawooka Live Black ‘Pot Ready’ Mussels steamed with Tomato sofrito and Chorizo

Recipe obtained via; food.ninemsn.com.au/recipes - created by Matt Golinski

Ingredients

  • 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

Preparation method

(Serves 6)

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.

One thought on “Black Mussels with Tomato sofrito and Chorizo

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>