What you'll need
Serves 1
- 1 tablespoon olive oil
- 1 shallot, diced
- 400g mussels, debearded
- 50g chorizo, diced
- 1 small clove garlic, sliced
- 1⁄2 chilli, chopped
- 1⁄4 cup parsley, chopped
- 1⁄2 cup white wine
The easy bit
- In a pot, heat olive oil and add the shallot and mussels. Cook on high heat for 1 minute.
- Add chorizo, garlic, chilli and parsley, and sweat for another minute.
- 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.
- When they are all opened, return the mussels to the broth and reheat to serve.