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    Spanish
    5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2024/07/mussels-crispy-chorizo-and-puttanesca-sauce.jpg

    Mussels, Crispy Chorizo and Puttanesca Sauce

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    10 mins
    Prep
    Total time
    20 mins
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    Ingredients

    • 1kg fresh mussels
    • 100g spicy sarta chorizo, finely diced
    • 3 garlic cloves, peeled
    • 1/2 teaspoon dried chilli flakes
    • 4 tbsp extra virgin olive oil
    • 6 Cantábrico anchovy fillets, drained and finely chopped
    • 1 tbsp baby capers, drained and finely chopped
    • 100ml dry white wine
    • 400g can chopped tomatoes
    • 12 basil leaves, finely chopped
    • Pinch of sugar
    • Sea salt and freshly ground black pepper to taste
    • Crusty bread, to serve

    Introduction

    A twist on a classic pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, pepperoncino, extra virgin olive oil and salt. Our variation uses fresh mussels cooked in the puttanesca and served with crispy chorizo sausage for a bread licking dish.

    Method

    1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
    2. In a large pan big enough to take all the mussels, heat the olive oil and gently fry the diced chorizo until crispy, drain on to kitchen paper and set aside.
    3. Return the pan to the heat and in the same oil, gently soften the garlic and chilli flakes for a couple of minutes. Add the chopped anchovy fillets and capers and cook for one minute. Add the mussels, white wine, sugar, season with salt and pepper and turn up the heat, then cover and steam the mussels until they are open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
    4. Add the chopped basil, crispy chorizo and remove from the heat, spoon into four large warmed bowls and serve with lots of crusty bread.

      Shop Ingredients

      Salanort Cantabrico Anchovies in Olive Oil

      £6.75

      Añana Salt Flakes

      £3.90

      Loza Chorizo Sarta Picante IGP 250g

      £5.90

      Txakoli Zudugarai 2023

      £16.50

      Senorio de Vizcantar

      £17.75

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