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  • Mussels and Chorizo in Tomato Broth

    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 10g; Carbs 13g; Protein 15g
    Mussels and Chorizo in Tomato Broth is a delicious and hearty dish that will satisfy any appetite. This easy-to-make dish is packed with flavour and is perfect for a weeknight meal or a special occasion. The combination of chorizo, tomatoes, and mussels creates a flavorful broth that is sure to please. Adding herbs and spices adds a kick of flavour that will have your guests asking for seconds. This dish is sure to become a family favourite!    
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    Ingredients

    • 1/2 pound chorizo, diced
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon crushed red pepper flakes
    • 1 (14.5-ounce) can diced tomatoes
    • 1/2 cup dry white wine
    • 2 pounds mussels, scrubbed and debearded
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh basil
    • Salt and freshly ground black pepper, to taste
    • Crusty bread, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove the pot from the heat and stir in the parsley and basil. Season with salt and pepper, to taste.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.