Mussels with oloroso sherry & venison chorizo
A full flavoured and remarkably economical recipe from The Borough Market Cookbook
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 2kg mussels
- 2 tbsp light olive oil
- 2 banana shallots, very thinly sliced
- 2 tsp sweet smoked paprika (pimentón de la Vera)
- 2 garlic cloves, very thinly sliced
- 10 sprigs of parsley, leaves picked, stalks finely chopped
- 1 small venison chorizo (80–100g), diced
- 200ml oloroso sherry
- fresh bread, to serve
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