spanish mussels

Garlicky, soupy shellfish stews such as this one are found all around the Mediterranean coastline. Make sure you buy some crusty rustic-style bread to serve with it.

Mussel, tomato and chorizo ragù on garlic toasts

good-quality cooking chorizo

extra-virgin olive oil, plus extra for drizzling

garlic

½ tsp chilli flakes

½ tsp sweet pimentón (Spanish paprika)

dry white wine

tbsp sherry vinegar

golden caster sugar

1.25kg rope-grown mussels, cleaned

rustic white bread

parsley

&lt;span class=&quot;s2Cut the chorizo in half lengthways, then slice into thin semicircles. Put &lt;span class=&quot;s2the oil, chopped garlic and chilli into a large flameproof casserole or very large saucepan over a medium heat. As soon as the &lt;span class=&quot;s2garlic sizzles, stir in the pimentón, cook for a few seconds, then add the chorizo and fry briefly until lightly coloured. Don’t let the garlic get too brown. Add the tomatoes, wine and 100ml &lt;span class=&quot;s2water, then simmer for 10-15 minutes until reduced and thickened slightly.

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.

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.

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 &lt;span class=&quot;s2slices on the side of each, garlic-side up, then drizzle with a little olive oil.

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.

Spanish mussels are so special because of their bold flavors: chorizo, tomato, smoked paprika and more. The best part is you get a high impact meal for low effort in the kitchen, making them perfect for entertaining.

Spanish Mussels with Chorizo and Smoked Paprika

olive oil

C chorizo sausage (chopped)

onion (diced)

¾ tsp smoked paprika

tomato

C white wine (Pick something dry)

chicken stock

2-3 lb black mussels

salt and pepper (to taste)

Heat oil your high-sided pot, on medium to medium-high heat and add the chorizo. Cook until it just starts to brown.

Add the garlic and onion. Cook until it&#39;s starting to soften, about five minutes.

Add the tomato and smoked paprika. Allow everything to mingle and get cozy while stirring occasionally for another 2-3 minutes.

Add the white wine to deglaze the pan. Add the chicken broth. Bring to a simmer, add your mussels and cover. Cook for 3-5 mintues, until the mussels have opened.

Serve, garnished with lemons and parsley.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658968591/veypxlxdwyynolufnn5u.mp4

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