This hearty stew is festive and really easy to make!
Chorizo and Mussel Stew
This hearty stew is festive and really easy to make!
Ingredients
Chorizo and Mussel Stew
- 1 Cup fresh breadcrumbs
- 1/4 Cup Butter melted
- lemon zest
- 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)
Instructions
- 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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