Spanish Stew with Chorizo and Mussels
Number of Servings:
Source:
Ingredients
4 lb (1.8 kg) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
1 medium onion, chopped
4 links fresh chorizo sausage, sliced
3 cloves garlic, minced
1 red pepper, cored and cubed
4 cups (900 g) baby potatoes, halved
4 plum tomatoes, chopped
1/2 tsp (2 mL) smoked Spanish paprika, sweet, or spicy
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
1/2 teaspoon freshly ground black pepper
salt, to taste
Handful fresh flat-leaf parsley, roughly chopped, to garnish
crusty bread to serve
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat olive oil in a large, heavy bottomed pot over medium heat.
- Add onion and and stir occasionally, until softened.
- Add sausage and stir until edges begin to brown. Add garlic, red pepper, baby potatoes, tomatoes and smoked paprika.
- Turn up the heat to medium high and add white wine and stock. Stir to loosen any bits on the bottom of the pan. Add salt and pepper to taste.
- Cover and simmer over low heat, until potatoes are tender.
- Add mussels to pot and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open.
- Divide between four bowls. Top with parsley and serve with crusty bread.