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Photo of Spanish-style mussels by WW

Spanish-style mussels

6
Points® value
Total Time
45 min
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Moderate
Fresh mussels come into season around October – so why not start the season with this tasty recipe using a tomato sauce flavoured with paprika, garlic and chorizo?

Ingredients

Mussels weighed with Shells

1500 g

Chorizo Sausage

50 g, cubed

Shallots

2 medium, finely chopped

Garlic

1 clove(s), crushed

Paprika

1 tablespoon(s), level, smoked

Tinned Tomatoes

2 can(s), large, chopped

Vegetable stock cube

½ cube(s), to make 200ml stock

Parsley, fresh

2 tablespoon(s), finely chopped

Lemon

1 medium, cut into wedges, to serve

Sourdough Bread

4 serving(s), to serve

Instructions

  1. Scrub the mussels clean, removing any beards and discarding mussels that are cracked or don’t close when tapped gently on the work surface
  2. Put a large, lidded pan over a medium heat. Put the chorizo and shallots in the pan and cook for 7-8 minutes, until the chorizo is crisp and the shallots are tender. Add the garlic and paprika and cook for a further 1 minute.
  3. Add the tomatoes and stock, reduce the heat and gently simmer the sauce, covered, for 25 minutes. Add the mussels and stir to combine. Cover and steam for 4-5 minutes, or until the mussels have opened; discard any that remain shut. Stir through the parsley, then serve with the lemon wedges and bread on the side.

Notes

Serve this with our 'Orzo pasta with pesto dressing' recipe.

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