Mussels with chorizo, almonds and parsley
Rinse the mussels in a colander under cold running water, pulling out any beards (hairy strands) from the shells using a small sharp knife.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Colander
- Paring knife
- Chef's knife
- Cutting board
- Saute pan
- Wooden spoon
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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