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Portuguese Style Mussels with Chorizo Tomato Sauce

Portuguese Style Mussels with Chorizo Tomato Sauce

The sweetness of mussels and saltiness of chorizo make them work beautifully together, as shown in this flavour-packed Portuguese inspired entree.

Portuguese Style Mussels with Chorizo Tomato Sauce

Serves 4 as an entrée

40 Black Mussels

125ml (1/2 cup) Brookfarm Lime & Chilli Infused Macadamia Oil

2 red onions sliced thinly

2 garlic cloves, finely chopped

4 fresh bay leaves

200g (7oz) raw chorizo sausage, cut into medium size slices approx. 5mm (1/4” inches) slices

250ml (1 cup) dry white wine

250g (1 cup, 9oz) tinned chopped tomatoes

1 tablespoon chopped parsley 

Steamed jasmine rice or crusty bread to serve


Scrub the mussels with a stiff brush and pull out the hairy beards. Rinse and drain.

Heat the oil in a large wok over high heat.  Add the onion and garlic, bay leaves and chorizo and cook, stirring regularly for 4 minutes or until the chorizo and the onion is lightly golden and the chorizo colour has spread through the oil .  Add the mussels and cook for a further 2 minutes, then add the wine.  Bring to the boil, then add the crushed tomatoes.

Cover the saucepan with a tight-fitting lid and steam, shaking the pan occasionally for a further 5 minutes or until the mussels open.

Serve the mussels and sauce in large bowls, sprinkle with a little chopped parsley with steamed jasmine rice on the side or crusty bread for dipping.

Extract from Brookfarm’s new mini cookbook – ‘the CHEF on our FARM’

“Brookfarm’s Macadamia Oil infused with Lime & Chilli is a perfect match for this delicious spicy dish.” – Snowy




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