Mussels with chorizo
If you’re looking some easy tapas to make for a get-together or a light midweek meal try these mussels with chorizo. It takes just 5 minutes to cook and it’s absolutely delicious. It goes well with a glass of Cava or Sangria.
Ingredients
Method
- Finely chop the shallot. Remove the skin of the chorizo, then dice.
- Heat 1 spoonful of olive oil in a frying pan and gently cook the shallot and chorizo until the onion softens and the sausage releases its fat.
- Add the mussles and wine (or wine vinegar) and cook for about 5 minutes until the wine/vinegar evaporates. Sprinkle with the parsley.
- Season with plenty of freshly ground pepper and some salt if needed.
- Serve warm or at room temperature.