Mussels with Smoked Chorizo, Tomato & Garlic

Ingredients

1 kg Angelakis Pot Ready Mussels

2 tbls Olive Oil

4 Shallots, finely chopped

4 Cloves Garlic, finely chopped

1 Barossa Fine Foods Smoked Chorizo, cut into small cubes

1 Cup White Wine

1 (400gm) tin chopped Tomatoes

¼ Bunch Italian Parsley, finely chopped

Cracked Black Pepper

Sea Salt

Method

Wash the mussels under cold water and drain.

In a large heavy based pot, cook the chorizo in the olive oil over a medium heat until browned, add the shallots and garlic and cook for a further few minutes until soft. Add the white wine and tomatoes, allow to simmer for 3-4 minutes, season with black pepper and sea salt.

Add the mussels, stir and cover with a lid and allow the mussels to steam for 3-4 minutes until they have opened, stir through the chopped parsley.

Transfer mussels to a large serving bowl and serve with crusty bread.

---