About This Recipe
A seaside recipe full of freshness for a change from the traditional recipe.
Ingredients
At Oliviers&Co
4 tbsp Olive & Espelette Pepper Specialty
Tomato Powder
At the market
70.55 oz mussels
4 slices of chorizo
4 tomatoes, peeled and seeded
1 red onion
0.33 fl oz dry white wine
1 garlic clove
1 tbsp fennel seeds
1 tsp cane sugar
Directions
In a frying pan, brown the crushed garlic and diced tomatoes in the Espelette pepper oil. Add the cane sugar and fennel seeds and simmer for 20 minutes.
Sort the mussels and clean them thoroughly.
In a casserole dish, sauté the onion in 1 tbsp of Espelette pepper oli over medium heat. Add the mussels and pour in the white wine. Cover and simmer for 5 minutes.
When the tomatoes are ready, add them to the mussels with the minced chorizo, stir and simmer covered for a further 10 minutes, stirring occasionally. Sprinkle with tomato powder and finish with a generous drizzle of Espelette pepper oil.
Arrange the mussels in small bowls and finish with a pinch of tomato powder.