Mussels and chorizo hotpot
Posted on April 18th, 2013
Mussels are really easy to prepare, and very impressive for lunch, or as a starter for dinner. The main rule of thumb is to clean them properly, and also to discard any mussels that don’t open during the cooking process. This dish has a twist because the mussels are cooked with chorizo which adds a nice smokey flavour. This goes very well with Two Oceans Sauvignon Blanc. (I took the recipe from their website and adapted it a bit). Follow this link for the winemakers notes and the fact sheet.
1 stick of celery
half a chorizo sausage, cut into small cubes
1 kg fresh, cleaned mussels
1 glass of white wine
300 ml of fish stock
½ cup (125 ml) chopped flat leaf parsley
Salt and pepper
Rinse mussels thoroughly in cold water and pull out any beards from the shells.
Heat olive oil in a deep pot.
Fry onion and celery for 5 minutes.
Add chorizo and garlic and sauté for 2 minutes.
Add wine, stock, salt and pepper and bring to the boil.
Add mussels, stir and place lid firmly on pot. Cook until the shells are open, about 5 minutes. Discard any mussels that do not open. Add parsley and mix in.
Serve with crusty bread or French fries, and a glass of Two Oceans Sauvignon Blanc.