Spanish mussels
Cooking on page 32 |
Cooking on page 32 |
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Ingredients

  • Ingredients
  • 1 tablespoon canola oil
  • 1 red onion, halved and thinly sliced
  • 1 chorizo sausage, thinly sliced
  • 1 long red chilli, seeded and thinly sliced (optional)
  • 2 garlic cloves
  • 2 teaspoons smoked paprika
  • 1 x 400 g (14 oz) tin of chopped tomatoes
  • 125 ml (4 fl ox/ 1/2 cup) good quality chicken stock or water
  • 1 kg (2lb 4 oz) mussels, scrubbed clean and beard removed (sometimes these are called pot-ready mussels)
  • a handful of flat-leaf (Italian) parsley, roughly chopped
  • crusty bread, to serve

Instructions

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