Mussels with Tomato, Chorizo & Sherry

SERVES: 4 
PREPARATION: 20 MINS
COOK: 25 MINS 

Ingredients
1kg fresh mussels
2tbs olive oil
1 red onion, halved, thinly sliced
2 tbs dry sherry
400g can chopped tomatoes
300ml fish or chicken stock
1tbs fresh thyme leaves, plus extra to serve
1 chorizo sausage, cut into 1cm cubes




Method
Soak mussels in cold water for 1 hour, changing water twice (this helps remove any grit). Drain mussels, discarding any broken shells. Scrub and remove beards. 


Heat oil in a large frying pan over medium heat. Cook onion for 5 minutes to soften. Add sherry and bubble for 30 seconds, then add tomato, stock and thyme and bring to the boil. Simmer for 2 minutes, then add mussels and cover with a lid. Cook for 2 - 3 minutes, removing mussels as they open (discard any mussels that haven't opened after this time). Keep mussels warm while you simmer the sauce over medium high for 20 minutes until reduced to a thick relish.


Meanwhile, cook chorizo in a pan over medium heat for 2 - 3 minutes until crisp and browned. Drain on a paper towel.


Remove and discard 'top' shells from shells. Serve mussels with the relish, chorizo & thyme.

My Notes
Wow this was a really gutsy dish! full of flavour and really moorish :) 


I decided to leave the relish as a bit more of a thick sauce consistency as we had this dish with really yummy crispy garlic bread which we dipped into the sauce. 


I also added the chorizo to the sauce as it was reducing, the sausage really added to the flavour. 


A really easy dish to make, a really messy one to eat too! we will be eating this one again!

 This recipe comes from one of my favourite magazines Delicious June 2010 edition. Isn't the picture on the cover just gorgeous?! I have some pears in the fridge but I don't think I am game to attempt this :) 


The recipe is by Jill Dupleix, funny I just mentioned her in an earlier blog on about my Smashed Rosemary Potatoes Jill would have been one of my earliest influences when I first took an interest in cooking. 


I have a few recipes tagged to make from this magazine....now I just need the time to make them and eat them too!