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

Method

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