Mussels with chorizo, almonds and parsley | Sainsbury`s Magazine
Mussels with chorizo, almonds and parsley
Ingredients
- 2kg mussels
- a knob of butter
- 3 tbsp extra-virgin olive oil
- 6 shallots, finely chopped
- 3 garlic cloves, crushed
- 125g cooking chorizo, chopped small
- 100g blanched almonds, finely chopped
- 3 tbsp chopped flat-leaf parsley
- 100ml dry sherry
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