We picked up some salmon, which I am curing to take with us to Wales next week with Frenchie Dog Eyes and Sam, bacon ribs (Joe's request) and mussels for a Saturday night treat.
The mussels were transformed into moules and chorizo in a spicy tomato broth, served with chips. It's a seriously easy dinner which tastes amazing - see below for the recipe.
|Cleaned Welsh mussels (in honour of their deserved victory this morning)|
|Our vino, which we have had a few times but only just worked out the joke in the title. Doofuses.|
|Waitrose olives for a pre-dinner snack|
|Olive stuffed with green chilli (which did not taste of chilli - a little disappointing)|
|Our cocktail stick man|
|The dinner table|
|Frites (not home made I'm afraid - I'm a little scared of deep friers!)|
|Moules and chorizo with a spicy tomato broth|
|The moules - a close up!|
|And dessert...they are now all gone - fatties!|
Moules with Chorizo (for two)
800g-1k live mussels, cleaned, beards removed and any dead ones discarded (if they are open, and don't close when tapped on a hard surface, chuck it - not worth the risk)
2 tomatoes, with core removed and chopped
2 garlic cloves, finely chopped
glass white wine
parsley, finely chopped
juice of half a lemon
1. Remove any skin and chop the chorizo into 1cm square pieces.
2. Put the chorizo in a pan on a low heat and cook down for about 10 minutes until the paprika oil has come out and the chorizo is lightly browned.
3. Add the chilli (I used half a teaspoon of dried flakes but fresh would be fine), about half a teaspoon of cumin and the garlic. Cook out for about 2 minutes and then add the chopped tomatoes. Cook for a further 3-4 minutes until the tomatoes are soft. At this stage I threw in some frozen peas but these are optional!
4. Add the mussels in to the pan along with the white wine and stir quickly through the sauce.
5. Put a lid on the pan and cook at a moderate heat for 4 minutes (the sauce should be bubbling fairly quickly).
6. After 4 minutes sprinkle over some chopped parsley and squeeze in the lemon juice. Stir it in and then serve with frites or crusty bread and the rest of your white wine!