5kg Mussels obviously If you can find Bouchots get them 250gr of Spicy Chorizo Portuguese or Spanish. Put the olive oil in a large pot that can later be covered and turn the heat to medium.

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Remove with a slotted spoon.

Mussels with chorizo. Change the water and repeat. Add the cavolo nero and cook for a. Cook the shallots and chorizo stirring occasionally until the shallots softens about 5 minutes.

DIRECTIONS In a large saute pan cook the chorizo until brown over medium-high heat about 4 minutes. Tap open ones and if they close they are still fresh. Method Place a large saucepan over a medium heat and fry the chorizo until golden.

Add the mussels if youre using fresh mussels use only those with closed shells. A quick dish that takes less than 30 minutes to prepare. Add butter and when melted add the onions shallot.

Add the mussels to the cider cover. Ingredients for 5kg of Mussels. Although I grew up in a coastal town when we had shellfish it was never mussels.

Wash the mussels in a deep bowl of cold water remove any beardy bits or other loose impediments and chuck out any that havent closed properly. Cover and cook for 10 minutes or until the mussels are done the shells should be. Gently cook the shallots parsley stalks garlic and chorizo in the oil in a large pan with a lid or casserole dish until the shallots are softened about 5 mins.

If they stay open discard them. Add the butter shallot garlic and chilli. Rinse bearded mussels in cold water and discard any open mussels.

Discard any mussels with broken shells and any that refuse to close when tapped. 1kg mussels 125g or half an average chorizo sausage thinly sliced 2 cloves garlic thinly sliced 125ml sherry 1 tablespoon chopped fresh parsley. Remove from the heat and discard any mussels that.

Diced 4 Red Onion diced 2 or 3 Chilies adjust to your own tolerance As much Garlic as you can personally handle Thyme and. Steamed Mussels with Chorizo and Tomato Broth.

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