Modern Mediterranean by Marc Fosh

Author:Marc Fosh
Language: eng
Format: epub
Publisher: Watkins Media

SPANISH-STYLE MUSSELS with OLIVES, CHORIZO and SHERRY

Cooking time: 8–10 minutes

Preparation time: 10 minutes

Serves 4

2 tbsp olive oil

1 onion, finely chopped

50g/1¾oz chorizo, diced

½ red pepper, finely chopped

4 garlic cloves, crushed

1.25kg/2lb 12oz fresh mussels, cleaned and de-bearded

150ml/5fl oz/⅔ cup dry (fino) sherry

24 green olives (preferably manzanillas), finely chopped

3 tomatoes, peeled and diced

juice of 1 lemon

2 tbsp finely chopped flat-leaf parsley

sea salt and freshly ground black pepper

All Spanish flavours seem to marry well with mussels. This is one of my favourite recipes, and whenever I’m looking for a simple, delicious supper dish to share with family and friends, it never lets me down.

Heat the olive oil in a large saucepan over a low heat, add the onion, chorizo, red pepper and garlic and cook for 2–3 minutes, stirring until softened. Stir in the mussels (ensuring they are all tightly closed) until they are evenly coated in the peppery mixture, then add the sherry, cover with a lid and steam for 4–5 minutes, until the mussels are just starting to open.

Add the olives, tomatoes, lemon juice and parsley, season with salt and pepper and stir briefly to combine, then cover again with the lid and cook for a further 1 minute. Bring the pan to the table, remove the lid and serve immediately. Remember to discard any mussels that have remained closed after cooking.

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