40 Black Mussels
125ml (1/2 cup) Brookfarm Lime & Chilli Infused Macadamia Oil
2 red onions sliced thinly
2 garlic cloves, finely chopped
4 fresh bay leaves
200g (7oz) raw chorizo sausage, cut into medium size slices approx. 5mm (1/4” inches) slices
250ml (1 cup) dry white wine
250g (1 cup, 9oz) tinned chopped tomatoes
1 tablespoon chopped parsley
Steamed jasmine rice or crusty bread to serve
Scrub the mussels with a stiff brush and pull out the hairy beards. Rinse and drain.
Heat the oil in a large wok over high heat. Add the onion and garlic, bay leaves and chorizo and cook, stirring regularly for 4 minutes or until the chorizo and the onion is lightly golden and the chorizo colour has spread through the oil . Add the mussels and cook for a further 2 minutes, then add the wine. Bring to the boil, then add the crushed tomatoes.
Cover the saucepan with a tight-fitting lid and steam, shaking the pan occasionally for a further 5 minutes or until the mussels open.
Serve the mussels and sauce in large bowls, sprinkle with a little chopped parsley with steamed jasmine rice on the side or crusty bread for dipping.
Serves 4 as an entrée
Recipe by Steven ‘Snowy’ Snow – Fins Restaurant
Brookfarm Products Used