Steamed Mussels with Chorizo and Garlic

Serves 4
Time 20 minutes


1 chorizo, sliced
¼ onion, thinly sliced
3 cloves garlic, chopped
1 stick celery, sliced
1 tsp smoked paprika
3 tomatoes, diced
1 long red chilli, sliced
¼ cup extra virgin olive oil
¼ cup dill, chopped
3 spring onions, chopped into 3cm batons
1 kg mussels, beards removed
1 cup white wine
¼ cup parsley, chopped
Crusty bread to serve


In a large pot over a high heat, add the chorizo and allow some of the fat to render off for about 3 minutes or so. Throw in the onion, garlic, celery, and about 1-2 tbsp olive oil, and stir. Add the paprika and chilli and toss everything together.

Add the spring onions, dill and tomato with a pinch of salt and pepper and stir, before adding the mussels. Stir to ensure everything is well coated, pour in the white wine and cover with tight fitting lid.

Remove lid after 5 – 6 minutes or when mussels are opened and cooked. Add the fresh parsley to the pan and a drizzle of olive oil.

Serve with some crusty bread.