Chorizo & Mussels in white wine sauce (Chorizo con mejillones)

Ingredients

• 2 tbsp good quality Olive Oil
• 3 links Raw Cooking Chorizo
• 2 banana Shallots, peeled and finely chopped
• 3 cloves of garlic, peeled and thinly sliced
• 2 good quality chopped ripe Tomatoes
• 1cup dry White Wine
• 4.5 pounds of fresh cleaned Mussels
• Salt and Pepper

Method of preparation

• In a sauté pan or saucepan large enough to accommodate the mussels, heat the oil,
• Add the Chorizo, Shallots and Garlic and cook over a low heat until the Chorizo releases its juices and the onion and garlic soften.
• Add the tomatoes and cook until they have reduced to a thick sauce,
• Add the wine and simmer for five minutes until the sauce has thickened again.
• Add the mussels, mix thoroughly
• Add the Basil and cover with a lid
• Turn the heat up to high. Cook until the mussels have opened between three and five minutes.
• Remove any mussels that have not opened
• Serve immediately with some good fresh bread