Mussels Spanish-style
- Published: 31 Aug 10
- Updated: 18 Mar 24
Try seasonal mussels Spanish-style with a mix of tradtional flavours – eat these while pretending you’re lounging in a beach cafe in Barcelona.
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Ingredients
- A splash of olive oil
- 300g sliced cooking chorizo
- 1 chopped onion
- 150ml red wine
- 2 x 400g tins chopped tomatoes
- 1 tsp smoked paprika
- 2 tsp hot paprika
- 2kg cleaned mussels
- A handful of chopped fresh coriander
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Method
- Place a large pan over a high heat, add a splash of olive oil and fry the chorizo for 2 minutes. Lower the heat, add the chopped onion and soften for 5 minutes.
- Pour in the red wine, increase the heat and bubble for 1 minute, then add the chopped tomatoes, smoked paprika and hot paprika. Bring to a boil and bubble for 2 minutes. Stir in the cleaned mussels, then cover and steam for 2 minutes until the mussels open. (Discard any that stay closed.) Stir through a handful of chopped fresh coriander, then serve in bowls with crusty bread.
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- Recipe from September 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 478kcals
- Fat
- 24.4g fat (8.2g saturated)
- Protein
- 40.1g protein,
- Carbohydrates
- 18g (11.5g sugars)
- Salt
- 2.6g
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