PORTUGESE MUSSEL STEW

PORTUGESE MUSSEL STEW

This is a lovely, vibrant, colourful mussel dish, with great texture and flavour. The bigger the mussels you can find the better! They’re so quick and easy to prepare and are great for soaking up the flavours of everything else they’re cooked with. Here, the chorizo’s fat and spices are a great seasoning for the sweet and milky mussel meat.

INGREDIENTS

SERVES: 4

2kg fresh mussels in their shells

8 tomatoes

4 tsp olive oil

300g cooking chorizo, thickly sliced

1 onion, diced

4 garlic cloves, finely grated

1 green pepper, cored, deseeded and diced

2 green chillies, chopped (seeds and all)

3 tbsp plain flour

450ml white wine

A bunch of flat leaf parsley, tough stems removed, leaves finely chopped

Salt and freshly ground black pepper

METHOD

1: First clean the mussels. Discard any with broken shells or any that don’t snap shut when you tap them firmly. pull off the beards and scrape off any large barnacles on the shells, using the back of a knife. Rinse the mussels under cold running water to remove any dirt or grit. Refrigerate until ready to cook. 2. Skin, deseed and dice the tomatoes; set aside until needed.

2: Skin, deseed and dice the tomatoes; set aside until needed.

3: Heat the olive oil in a large saucepan over a medium-low heat. Add the chorizo and sweat gently for a few minutes, stirring frequently, until the chorizo has released some of its tasty red oil. Add the onion and garlic and continue to cook gently for a further 4-5 minutes to soften. Throw in the diced pepper and chillies and sauté for a few more minutes.

4: Sprinkle the flour into the pan and cook gently for a couple of minutes, stirring all the time, to cook the flour.

5: Pour in the white wine and cook for a few minutes longer, stirring from time to time, until the mixture has thickened. Throw the cleaned mussels into the pot, cover with a tight-fitting lid and allow the mussels to steam for 8-10 minutes over a medium heat until all of the shells have opened, and they’re cooked through. Discard any mussels that remain shut.

6: Stir in the diced tomatoes and chopped parsley. Check the seasoning and add some salt and pepper if necessary.

7: Ladle the mussel stew into warm serving bowls, making sure that everyone has an even helping of both mussels and chorizo. Serve with some lovely crusty bread to soak up all the delicious juices.

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INGREDIENTS

SERVES: 4

2kg fresh mussels in their shells

8 tomatoes

4 tsp olive oil

300g cooking chorizo, thickly sliced

1 onion, diced

4 garlic cloves, finely grated

1 green pepper, cored, deseeded and diced

2 green chillies, chopped (seeds and all)

3 tbsp plain flour

450ml white wine

A bunch of flat leaf parsley, tough stems removed, leaves finely chopped

Salt and freshly ground black pepper

METHOD

1: First clean the mussels. Discard any with broken shells or any that don’t snap shut when you tap them firmly. pull off the beards and scrape off any large barnacles on the shells, using the back of a knife. Rinse the mussels under cold running water to remove any dirt or grit. Refrigerate until ready to cook. 2. Skin, deseed and dice the tomatoes; set aside until needed.

2: Skin, deseed and dice the tomatoes; set aside until needed.

3: Heat the olive oil in a large saucepan over a medium-low heat. Add the chorizo and sweat gently for a few minutes, stirring frequently, until the chorizo has released some of its tasty red oil. Add the onion and garlic and continue to cook gently for a further 4-5 minutes to soften. Throw in the diced pepper and chillies and sauté for a few more minutes.

4: Sprinkle the flour into the pan and cook gently for a couple of minutes, stirring all the time, to cook the flour.

5: Pour in the white wine and cook for a few minutes longer, stirring from time to time, until the mixture has thickened. Throw the cleaned mussels into the pot, cover with a tight-fitting lid and allow the mussels to steam for 8-10 minutes over a medium heat until all of the shells have opened, and they’re cooked through. Discard any mussels that remain shut.

6: Stir in the diced tomatoes and chopped parsley. Check the seasoning and add some salt and pepper if necessary.

7: Ladle the mussel stew into warm serving bowls, making sure that everyone has an even helping of both mussels and chorizo. Serve with some lovely crusty bread to soak up all the delicious juices.

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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