Mussels with Chorizo, tomato and celery

Mussels with Chorizo, tomato and celery

Here is a delicious recipe for freshly steamed mussels. 
Ideal for long December days where lazy lunches are the only thing you have to do for the day.
Fresh Mussels work the best for this recipe.
Here are a few mussel suppliers:

This recipe is light, refreshing and full of flavour, it is something different to the usual creamy white wine mussels.  


250g Fresh mussels

2 Tomatoes, chopped

2 x 10cm Piece celery, sliced thinly

5cm Piece Chorizo, sliced thinly

1/2 Red Onion, sliced

1 handfull parsley

1 Cup white wine

50g butter

Squeeze of lemon

Clean the mussels by removing the beard and scrubbing the shells.

Rinse under cold water.

Heat a pot, with a lid, on the stove. Once hot, add the mussels, followed by the vegetables and chorizo.

Add the white wine and close the lid.

Allow to steam for 5-10 minutes or until the mussels have opened.

Pour the mussels out into a colander, reserve the liquid. Place the liquid back into the pot and bring to the

boil, reduce slightly. Add the butter and lemon, taste.

Plate the mussels into a deep bowl and pour the liquid over.

Serve with toasted sour dough.

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