Saturday, 24 November 2007
Mussels with Chorizo
I cannot take credit for the cooking of this, nor really the recipe (see Anthony Bourdain's Les Halles cookbook), but it was just so good, that it needed a mention. Everyone has those tired days, when you arrive home soaked through by rain, cold, shivering and fed up with life. Cooking is a far away dream but you think you might just be able to summon the energy to order takeout, though even deciding what you want to eat is a little beyond you.
I arrived home in just such a state a few nights ago and A. happily sat me down in the kitchen and cooked me this. The smell of the shallots and chorizo cooking was heavenly, and then the white whine bubbling away, and then a big bowl full of steaming mussels, with the chorizo and herbs jostling for space. It was really a wonderful meal.
1 cooking chorizo
a handful of shallots
1 1/2 kilos of mussels (well bearded)
a handful of parsley
two handfuls of coriander
a glass of dry white wine (and the rest of the bottle for drinking)
lots of crusty bread for dipping
Chop the onions and chorizo finely and fry in a little olive oil until the onions are translucent and the fat is coming out of the chorizo. Add a glass of wine and bring to the boil. Check through the mussels one last time discarding any that are open and do not close when tapped. When the pot is boiling add the mussels and pop the lid on. Chop the herbs. After about 8-10 minutes the mussels should have opened wide. Now chuck in the herbs, and serve in bowls with bread for mopping up the juices.
A note of caution. Buy mussels on the day you want to eat them, and don't store them in the fridge (most fridges are to cold and they will die), but wrapped in newspaper and covered in damp cloths. A few hours before you want to eat them empty them all into the sink and scrub (no soap!) off any barnacles and pull off any beard. Any mussels that are open and do not close when tapped are dead and should be thrown out.