Serve with lemon wedges and crusty white bread.
- 1.5 kg (3lb 5oz) mussels
- 110 g (4oz) chorizo
- 2 tblsp olive oil
- 120 ml (4½fl oz) dry sherry or white wine
- 2 tblsp chopped parsley
- 4 lemon wedges, to serve
- Rinse the mussels in cold running water a couple of times to wash away any sand or grit. Give them a scrub to dislodge any barnacles or weed, then remove the ‘beard’ with a tug or a sharp knife. Discard any that are open and won’t close when tapped against a surface.
- Cut the chorizo into 3mm (1/8in) slices. Pour the oil into a large saucepan on a medium heat and, when warm, add the chorizo. Cook for 1–2 minutes on each side or until the amber oils are released from the chorizo.
- Add the sherry, then the mussels, cover, and cook for 3–4 minutes or until all the mussels have opened. (Discard any that remain closed after cooking – don’t eat these.)
- Stir in the parsley, then tip into wide, warmed bowls and serve with lemon wedges and toasted crusty white bread.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking