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    • Mussels and Chorizo in Tomato Broth

    Mark Sharron
    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

    • Begin by heating the olive oil in a large pot over medium heat.
    • Add the chorizo and cook until lightly browned about 5 minutes.
    • Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
    • Add the smoked paprika, oregano, and crushed red pepper flakes and stir to combine.
    • Next, add the diced tomatoes and white wine and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
    • Add the mussels to the pot, cover, and cook until the mussels open, about 5 minutes. Discard any mussels that do not open.
    • Remove the pot from the heat and stir in the parsley and basil. Season with salt and pepper, to taste.
    • Serve the Mussels and Chorizo in Tomato Broth with crusty bread and enjoy!