What you'll need

Serves 1

  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 400g mussels, debearded
  • 50g chorizo, diced
  • 1 small clove garlic, sliced
  • 1chilli, chopped
  • 1cup parsley, chopped
  • 1cup white wine

The easy bit

  1. In a pot, heat olive oil and add the shallot and mussels. Cook on high heat for 1 minute.
  2. Add chorizo, garlic, chilli and parsley, and sweat for another minute.
  3. Add white wine and cover. When the mussels open they are cooked. It’s a good idea to remove them as they open, to avoid having them become rubbery. Discard any unopened mussels.
  4. When they are all opened, return the mussels to the broth and reheat to serve.