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Sunday, 27 May 2012

Mussell and Chorizo Pasta

Mmmmmmmm, mussels. I have been meaning to cook some of these bad boys for a while. You should do it.

1 kg clean green mussels
3 tbs cream
1 cup white wine
2 cloves garlic
1/3 of a chorizo diced
2 shallots finely minced
1 handful parsley chopped
Salt and pepper
Sliced chilli
Freshly cooked pasta
Good bread
1 tbs butter

Have your pasta water ready to rock and roll, this doesn't take long. As soon as you add the mussels to the pot, start cooking the pasta.
Heat the butter over a medium high heat. When bubbling add in the chorizo, shallots and garlic. When fragrant pour in the wine and bring to the boil, add in the cream and heat. Add in half of the parsley, salt and pepper and pour in the mussels. Bring to a simmer and cover with a lid. Continue cooking for 5 minutes or until the shells open up, stirring occasionally. When ready, stir in the remaining parsley, sliced chilli and cooked pasta. Serve with some really good bread.

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