ok fellow gastronauts,this one is heavy on flavour,light on ingredients,quick & very easy to cook.i made it the day after i had cooked a paella,out of left over ingredients.made it up as i went along!!i know not everyone likes/can easily get hold of fresh mussels so why not make it with sliced skinless/boneless chicken thighs instead & add a bit of chicken stock & salt to replace the mussel liquid?what is nicer than chicken,chorizo,peppers & garlic etc
?your food,you choose!
i keep mussels in the fridge in a bowl of bottled water with sea salt & instant mashed potato powder dissolved in the water.the mussels feed on the instant mash & it bulks them up overnight
a)fresh mussels cleaned & checked...you know what to do
b)fresh red pepper deseeded & sliced.i like the pointy ones...sweeter than bell imo but bell peppers are fine
c)cherry toms halved or quartered..i got some mini marzano toms but any will do as long as they are sweet
d)chorizo with casing removed & sliced.i used uncooked cooking chorizo but regular ready to eat is fine.i like to remove the casing but that's up to you
e)garlic to taste peeled & sliced
f)chilli to taste sliced or dried flakes or cayenne.i used a scotch bonnet...hoots mon the noo...smokin'!
g)evoo...couple of glugs
h)lots of ground black pepper
1)put the chorizo slices in a cold pan with a little bit of evoo
2)turn on the heat until the chorizo starts to sizzle then maintain the heat.the idea is to draw the oil/paprika from the chorizo & colour slightly.
3)add the rest of the oil,pepper slices,tomatoes,garlic,chilli & black pepper
4)whack up the heat,stir until the peppers/toms start to soften & release their juices
5)chuck in the mussels,stir & put the lid on
6)cook & shake the pan until the mussels have opened & released their delicious salty juices(i say,steady on there vicar
personally i think all you need with this is good bread to mop up the juices....and ice cold beer or wine of choice of course!
HARRY'S TIP No 2
add some cream,creme fraiche or yogurt after the mussels have opened & cook for a minute or two longer with the lid off....oh my oh my oh my