If you like mussels, this recipe is for you. I got my hands on some large blue Tasmanian mussels and cooked them in a creamy white wine tomato and chorizo sauce. It’s a recipe that binds the best of both worlds; seafood on one side and tasty chorizo on the other. Ready to eat in only 15 to 30 minutes max. SUBSCRIBE: NEWSLETTER►
INGREDIENTS:
1 to 1.5 KG fresh mussels
200 ml of cream.
50 ml of white wine
1 handful freshly chopped parsley
2 garlic cloves ( just bruised)
2 tablespoon chopped tomatoes ( from a tin or fresh)
100 grams mild or spicy good quality Spanish chorizo.
Mussels cooking time is around 6 to 8 minutes maximum on high heat.
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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Great value chef knife:
Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: