Roasted mussels with Piccolo tomatoes and chorizo
Rachel Phipps's roasted mussel and Piccolo tomato recipe makes a vibrant, full-flavoured dish; the combined juices melding with punchy chorizo to create a heady sauce that the crispy croutons make light work of soaking up.
Ingredients
- 500g of mussels , washed and de-bearded
- Piccolo tomatoes , 2 large handfuls
- 1 handful of chorizo sausage , pre-cooked and chopped
- stale bread, rustic-style
- extra virgin olive oil
- flat-leaf parsley
- sea salt
- freshly ground black pepper
Method
1
Preheat the grill to 150°C. Place the mussels in water to soak off any grit
2
While your mussels are soaking, tear up the bread and spread it across a baking sheet. You’ll need a few good chunks each, but any extra can be used in a simple Panzanella
3
Drizzle with olive oil and sprinkle with sea salt and a few grinds of black pepper. Toast under the grill until golden – this should take about 10–15 minutes
4
Preheat the oven to 250°C/gas mark 9
5
While the oven is heating up, wash and de-beard the mussels. Dry excess water from the mussels with kitchen towel and scatter across a deep-rimmed baking sheet (the mussels give off a fair bit of liquid) with the tomatoes and the chorizo pieces
6
Roast in the oven for 10–15 minutes until the mussels have opened and the tomato skins have split
7
Discard any mussels that have not opened. Divide the giant croutons between two bowls and spoon over the roasted mussels, tomatoes, chorizo pieces and their juices. Sprinkle liberally with freshly chopped flat-leaf parsley and serve immediately
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Roasted mussels with Piccolo tomatoes and chorizo
