Moules Portuguese

Name: Moules Portuguese
Ingredients: 6 tablespoons olive oil; 6 tablespoons onions, finely chopped; 2 garlic cloves, rushed; 2 teaspoons spanish paprika; 1 piece chorizo sausage, sliced (7 inch piece); 2 fresh red chilies, deseeded and chopped; 2 cups passata; 3 lbs mussels, cleaned and debearded; 6 tablespoons dry white wine; 2 egg tomatoes, quartered; 8 new potatoes, halved and cooked; 6 tablespoons basil, shredded; fresh ground black pepper

13 ingredients

8 steps

Ingredients

6 tablespoons olive oil
6 tablespoons onions, finely chopped
2 garlic cloves, rushed
2 teaspoons spanish paprika
1 piece chorizo sausage, sliced (7 inch piece)
2 fresh red chilies, deseeded and chopped
2 cups passata
3 lbs mussels, cleaned and debearded
6 tablespoons dry white wine
2 egg tomatoes, quartered
8 new potatoes, halved and cooked
6 tablespoons basil, shredded
fresh ground black pepper

Directions

1

Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
2

Stir in the paprika and continue to cook, covered, for 5 minutes.
3

Add the sliced chorizo and the chili cooking for a further 5 minutes.
4

Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
5

While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
6

Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
7

Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
8

Add the basil and pour into a bowl. Serve immediately.