This hearty stew is festive and really easy to make!
1 cup fresh breadcrumbs
1/4 cup butter, melted
2 tablespoons cilantro (wansoy), chopped
1 tablespoon parsley sprigs, chopped
2 tablespoons olive oil
1 small red bell pepper, cubed
1 small onion, minced
4 cloves garlic, minced
3 sprigs thyme leaves
1 piece chorizo pamplona, cubed
200 grams new zealand mussels, thawed
3/4 cup chicken stock
1 (400-gram) can canned crushed tomatoes
salt, to taste
lemon wedges, to serve (optional)
Prepare the topping: cook breadcrumbs in melted butter over low heat until golden. Transfer to a small bowl. Add lemon zest, cilantro, and parsley. Set aside.
Warm olive oil in a saucepan over medium heat. Add bell pepper, onions, garlic, and thyme; cook until vegetables have softened. Add chorizo and cook for 3 more minutes.
Add mussels to the pot. Pour in white wine or chicken stock. Simmer for 5 minutes or until liquid reduces by half.
Add crushed tomatoes. cover and cook for 3 minutes. Season to taste with salt and pepper. transfer to a serving plate and top with prepared topping. Serve with lime or lemon wedges, if desired.
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