Mussel, tomato and chorizo ragù on garlic toasts

Name: Mussel, tomato and chorizo ragù on garlic toasts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 200g good-quality cooking chorizo; 3 tbsp extra-virgin olive oil, plus extra for drizzling; 5 fat garlic cloves, 4 finely chopped, 1 left whole; ½ tsp chilli flakes; ½ tsp sweet pimentón (Spanish paprika); 400g skinned and chopped tomatoes, fresh or from a can; 50ml dry white wine; 3 tbsp sherry vinegar; 2 tsp golden caster sugar; 1.25kg rope-grown mussels, cleaned; 8 thick (1cm) slices rustic white bread; 2 tbsp chopped fresh flatleaf parsley

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 4

Author : Debbie Major

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Mussel, tomato and chorizo ragù on garlic toasts

Instructions

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Step 2

Meanwhile, put the sherry vinegar and sugar into a small saucepan, boil until reduced to 1 tsp, then stir it into the tomato sauce. Season lightly.

Step 3

Heat a griddle pan over a high heat. At the same time, tip the mussels into the tomato sauce, cover and cook for 3-4 minutes until they’ve all just opened. Uncover the pan briefly halfway through and give the mussels a good stir.

Step 4

Put the bread slices onto the hot griddle pan and toast them (in batches if necessary), pressing lightly with a fish slice, until golden and marked with the griddle bars. Rub one side of each toasted slice with the whole garlic clove. Warm 4 large soup plates, place 2 toasted

Step 5

Uncover the mussels and stir in most of the parsley. Spoon the mussels and plenty of sauce into the bowls, sprinkle with the remaining parsley and serve straightaway.

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