Portuguese-Style Mussels with Chorizo Tomato Sauce

Serves 4

Portuguese-Style Mussels with Chorizo Tomato Sauce ingredients

40 black mussels
125 ml (4 fl oz/1/2 cup) extra virgin olive oil
1/2 brown onion, finely sliced
1 garlic clove, finely chopped
4 fresh bay leaves
200 g (7 oz) chorizo sausage, cut into 2 mm
(1/16 inch) slices
250 ml (9 fl oz/1 cup) white wine
250 g (9 oz/1 cup) tomato sauce (Basics, see page 247)
steamed jasmine rice, to serve

How to Cook Portuguese-Style Mussels with Chorizo Tomato Sauce

Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the work surface. Rinse well and drain.

Heat the oil in a large saucepan over high heat. Add the onion, garlic, bay leaves and chorizo and cook, stirring regularly, for 4 minutes, or until the onion is lightly golden. Add the mussels and cook for a further 2 minutes, then add the wine. Bring to a boil, then add the tomato sauce.

Cover the saucepan with a tight-fitting lid and steam, shaking the pan occasionally, for a further 5 minutes, or until the mussels open. Discard any mussels that do not open.

Serve the mussels and sauce in large bowls with steamed jasmine rice on the side.