They are a great value source of sustainable protein and really delicious, especially in this recipe with a tomato and chorizo sauce. Make sure you serve them with hot crusty bread to mop up all the juices.
Half fill a large pot with water, big enough to hold all the mussels and bring to the boil.
While the water is coming to boil, make the sauce.
Place olive oil in a fry pan, add onions and sauté gently until the onions are starting to turn translucent, add the chorizo and sauté for a further 5 mins. Then add the tomatoes, half of the Italian parsley, lemon juice and zest, garlic, then season with salt and pepper. Leave to gently simmer. Don’t worry that the meatballs fall apart, they simply flavour the sauce.
Once the water is boiled, place the mussels in the water, stir occasionally, once they are all open (this can take up to 5 mins), drain and transfer to a large serving bowl. Note: any mussels that do not open must be discarded.
Pour the chorizo sauce over the mussels in the serving bowl, sprinkle with the remaining Italian parsley. Transfer to individual bowls and eat with your favourite hot crusty sour dough to soak up all the juices… yum!
Tip: To clean the mussels. Just give them a good scrub and remove the beard. You can do this with some tweezers, just twist the beard around and pull it out.
2kg fresh green-lipped mussels, cleaned and beards removed
1 pack L’Authentique fresh chorizo sausages, meat squeezed out of the skins and made into “poplettes” (little tiny meat balls)
1 onion, finely sliced
2 large cloves of garlic, peeled and crushed
2 tablespoons olive oil
2 cans cherry tomatoes
1 lemon, zest and juice
4 tablespoons fresh Italian parsley, roughly chopped
Sour dough bread