Striped Humbugs at Mrs Bridges

Smoky Tomato and Chorizo Mussels

4 as a starter, 2 as a main
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Ingredients

1 tablespoon olive oil
200g chorizo, quartered lengthwise and cut into chunks
1 medium red onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp Mrs Bridges Smoky Tomato Relish with Cayenne pepper
1 tin chopped tomatoes
salt & pepper
125mls red wine
1 kg mussels, scrubbed and debearded
handful of chopped fresh flat-leaf parsley, to garnish
slices of rustic bread or toast to serve

Recipe

Heat the olive oil in a large pan over medium-high heat.

Add the chorizo and cook, stirring, until most of the fat is rendered and it begins to crisp on the edges. Transfer the chorizo to a bowl and set aside.

Add the onions the pan and cook until they start to soften.

Add the garlic and cook for a few seconds before adding the chopped tomatoes with juices.
Season with salt & pepper to taste and allow to cook for around 10 minutes on a low heat.

Increase the heat before adding the wine and tomato relish and stir to combine.

Add the mussels, then cover with a lid and cook for 3 minutes, shaking the pan.

Add the chorizo back into the pan and discard any unopened mussels.

Serve with rustic bread and a sprinkling of fresh parsley.