"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-25-2012, 04:59 AM   #1
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Harry's Mussels & Chorizo with Peppers

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!
HARRY'S TIP
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
THE INGREDIENTS
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
THE METHOD
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!)
7)ENJOY!!
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!!

Attached Thumbnails
Click image for larger version

Name:	MUSSELS CHORIZO & PEPPERS 002.JPG
Views:	436
Size:	98.1 KB
ID:	15474   Click image for larger version

Name:	MUSSELS CHORIZO & PEPPERS 003.JPG
Views:	131
Size:	90.5 KB
ID:	15475  

Click image for larger version

Name:	MUSSELS CHORIZO & PEPPERS 004.JPG
Views:	134
Size:	106.8 KB
ID:	15476   Click image for larger version

Name:	MUSSELS CHORIZO & PEPPERS 005.JPG
Views:	129
Size:	85.4 KB
ID:	15477  

Click image for larger version

Name:	MUSSELS CHORIZO & PEPPERS 006.JPG
Views:	133
Size:	116.6 KB
ID:	15478   Click image for larger version

Name:	MUSSELS CHORIZO & PEPPERS 008.JPG
Views:	139
Size:	105.8 KB
ID:	15479  

__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-25-2012, 08:08 AM   #2
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,132
Nice job Harry, looks great.
__________________

__________________
salt and pepper is offline   Reply With Quote
Old 08-25-2012, 08:56 AM   #3
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,989
Great dish!
__________________
Rocklobster is offline   Reply With Quote
Old 08-25-2012, 10:28 AM   #4
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by salt and pepper View Post
Nice job Harry, looks great.
thanks s & p....that's a good looking fish you've got there mate,salmon or trout?
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-25-2012, 10:32 AM   #5
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Rocklobster View Post
Great dish!
cheers rock.... your new avatars' cool matey.....trés rock 'n roll!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-25-2012, 02:10 PM   #6
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,989
Quote:
Originally Posted by Harry Cobean View Post
cheers rock.... your new avatars' cool matey.....trés rock 'n roll!
Thanks, Harry. That's my hangover head...
__________________
Rocklobster is offline   Reply With Quote
Old 08-25-2012, 06:44 PM   #7
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Looks delish!
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-25-2012, 06:45 PM   #8
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Quote:
Originally Posted by Harry Cobean View Post
cheers rock.... your new avatars' cool matey.....trés rock 'n roll!
I agree, nice new avatar Rock
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-26-2012, 02:49 AM   #9
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Rocklobster View Post
Thanks, Harry. That's my hangover head...
thought those eyes looked a bit like "rissoles in the snow" mate.bit of a david beckham look going on with moustache/goatee combo too....whatever it is it sure looks like you had a great night before!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-26-2012, 02:50 AM   #10
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Kylie1969 View Post
Looks delish!
cheers matey! you should give it a go with all that fab seafood you've got down under....that sounds wrong...i mean in australia of course!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
chillies, chorizo, mussels, peppers, recipe

Harry's Mussels & Chorizo with Peppers 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:yum:?your food,you choose! HARRY'S TIP 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 THE INGREDIENTS 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 THE METHOD 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:ermm:!) 7)ENJOY!! 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:yum:!! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.