Total Time
40mins
Prep 20 mins
Cook 20 mins

A lip-smacking dish of mussels with a gutsy tomato, paprika and chorizo sauce.

Ingredients Nutrition

Directions

  1. Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
  2. Stir in the paprika and continue to cook, covered, for 5 minutes.
  3. Add the sliced chorizo and the chili cooking for a further 5 minutes.
  4. Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
  5. While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
  6. Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
  7. Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
  8. Add the basil and pour into a bowl. Serve immediately.

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