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Mussels with chorizo, almonds and parsley


Serves: 4
timePrep time: 20 mins
timeTotal time:
Mussels with chorizo, almonds and parsley
Recipe photograph by Martin Poole

Mussels with chorizo, almonds and parsley

Serve with crusty bread to mop up the sauce

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
519Kcal
Fat
35gr
Saturates
7gr
Carbs
10gr
Sugars
4gr
Fibre
1gr
Protein
34gr
Salt
1.7gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 2kg mussels
  • a knob of butter
  • 3 tbsp extra-virgin olive oil
  • 6 shallots, finely chopped
  • 3 garlic cloves, crushed
  • 125g cooking chorizo, chopped small
  • 100g blanched almonds, finely chopped
  • 3 tbsp chopped flat-leaf parsley
  • 100ml dry sherry

Step by step

  1. Rinse the mussels in a colander under cold running water, pulling out any beards (hairy strands) from the shells using a small sharp knife.

  2. Melt the butter and oil in a large pan. Add the shallots, garlic and chorizo; cook over a low heat until softened. Stir in the chopped almonds and most of the parsley.

  3. Tip in the sherry and mussels; turn the heat to high. Cover tightly with a lid and cook for about 5 minutes, shaking the pan occasionally. Discard any mussels that refuse to open.

  4. Spoon into large, deep bowls and scatter with the rest of the parsley. Eat with crusty bread and pop a dish in the centre of the table for everyone to put their empty shells in.

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