A sniff of the sea, a
reminiscent allure of France and a tit bit of Spain: this week is all about
embracing one of the great sea foods: moules (mussels) – combined with some
spicy Spanish sausage!
If you’re in need of something a lit bit different; our tasty mix of mussels, white wine and garlic sauce on toast with chorizo is just the thing to try!!
Ingredients
Serves 2
180g mussels (fresh
water)
1 clove of garlic
(crushed)
50ml white wine
1 tbsp unsalted butter
1 onion (very finely
chopped)
Dusting of paprika
Seasoning
Handful of spinach
8 slices of chorizo
2 rounds of toast of
granary bread
1 tbsp butter
Small quantity of finely
chopped watercress
Method
-
Prepare
the mussels (unless you have already bought them cleaned and de-bearded!): wash
them under cold running water in a sink and remove any barnacles and beards
from them; also get rid of any that are broken, float or remain open when
tapped against the side of the sink
-
Heat the
unsalted butter in a large saucepan
-
Add the
finely chopped onion and gently cook until it starts to brown; then add in the
garlic and wine and seasoning (if you want to thicken up the sauce add a little
flour)
-
Add the
mussels and put the lid on and cook for 3-5 minutes; until they are all open
-
Take the
saucepan off of the heat and discard any un-open mussels
-
Mix the
butter with the chopped watercress and spread toast with the mixture
-
Remove half
of the mussels from their shells; these are the final ingredient to go on to
the toast along with a drizzle of the white wine and garlic sauce
-
To serve,
put a handful of spinach in the middle of a plate and place 4 slices of chorizo
on top of the spinach
-
Put the
toast on top of the spinach and chorizo
-
With the
rest of the mussels still in their shells, decorate the edge of the plate and
dust with paprika
-
Accompany
with some fine white wine and indulge in the colourful flavours of the sea and
spicy meat
1 love letters:
looks delicious <3
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