Stir-fried mussels with chorizo, tomatoes and red chilli pepper
|2 kilograms of Prins & Dingemanse mussels||Small bundle of coriander, coarsely chopped|
|125 grams of chorizo, cut into small cubes||100 milliliters of dry white wine|
|10 small, tasty tomatoes, cut into cubes||Pepper|
|1 onion, chopped||Salt|
|2 cloves of garlic, finely chopped||Olive oil|
|1 red chilli pepper, deseeded and finely chopped|
Stir-fried mussels with chorizo, tomatoes and red chillies immediately create a holiday atmosphere. Try this summer dish and imagine yourself sitting on a sunny terrace in an idyllic Spanish village.
Rinse the mussels generously with cold water. Broken mussels, or open mussels that remain open even after lightly tapping the shell have to be discarded. Heat up the wok. Fry the chorizo bits on low heat without oil in 5 minutes until they are crunchy. Add the onion, the red chillies, and the garlic and fry this on low heat for 3 minutes. Add the tomatoes and the white wine to the wok, bring to a boil, and leave to simmer until most of the water has evaporated. Season with black pepper and possibly some seasalt. Add the mussels to the chorizo mixture. Cover the wok with the lid and bring to a boil. (Is your wok too small to hold two kilograms of mussels? In this case, remove half the chorizo mixture from the pan and start with just one kilogram of mussels.) Shake the pan a few times. After 5 to 6 minutes, or whenever all shells are open, the mussels are done. Cover them with the coarsely chopped coriander.
Tastes good with toasted sourdough bread. Place the slices of sourdough bread under the grill or in the grill pan until they are brown and crunchy. Sprinkle with olive oil. And remember to eat the wonderful tomato sauce with chorizo down in the pan.
- Dutch bottom-culture mussels