MUSSELS WITH CHORIZO, TOMATO & CRÈME FRAÎCHE
Serves 4-6 (See opposite)
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
1 cured chorizo, casing removed, roughly chopped
4 garlic cloves, roughly chopped
150ml dry white wine
200g canned whole peeled tomatoes
100g crème fraîche
2kg mussels, scrubbed and debearded
Sea salt and black pepper
Large handful of parsley, leaves picked and roughly chopped
Plenty of grilled bread, to serve
1. In a large, lidded frying pan or wok, warm the olive oil over medium-low heat. Add the shallot and cook for 8–10 minutes, until soft and beginning to caramelise. Increase the heat to medium–high, add the chorizo and cook for 3–4 minutes, until the chorizo has rendered most of its fat and is becoming a little crispy. Add the garlic and cook for 1–2 minutes, until fragrant and beginning to soften. Pour in the wine and simmer for 1 minute. Now add the tomatoes, crushing them into the pan with your hands. Simmer for 3–4 minutes, until slightly reduced, then add the crème fraîche.
Increase the heat to high and add the mussels. Cover immediately with a lid and cook for 2–3 minutes, until the mussels have opened. Discard any
