Roasted mussels with Piccolo tomatoes and chorizo
by Rachel Phipps
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Ingredients
Fish & Shellfish
500g of mussels, washed and de-bearded
Fruit & Vegetables
Piccolo tomatoes, 2 large handfuls
Fresh Meat
1 handful of chorizo sausage, pre-cooked and chopped
Bakery
stale bread, rustic-style
Oils & Vinegars
extra virgin olive oil
Salad & Fresh Herbs
flat-leaf parsley
Store Cupboard
sea salt
Spices & Dried Herbs
freshly ground black pepper