Mussel bake

Mussel and chorizo bake


  • 1h

  • Serves 2

    Medium
  • Select for option
  • Always check the label

Ingredients

  • 750g mussels

  • 1 red onion, sliced

  • 2 cloves garlic, crushed

  • GF

    100g chorizo, sliced into 1 cm pieces

  • 100ml white wine

  • 400g tin chopped tomatoes

  • 200g cherry tomatoes, halved

  • Salt and pepper

  • Chopped flat leaf parsley to garnish

  • 1h

  • Serves 2

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • 750g mussels

    • 1 red onion, sliced

    • 2 cloves garlic, crushed

    • GF

      100g chorizo, sliced into 1 cm pieces

    • 100ml white wine

    • 400g tin chopped tomatoes

    • 200g cherry tomatoes, halved

    • Salt and pepper

    • Chopped flat leaf parsley to garnish

  • Directions

    Preheat the oven to 180C fan/200C/gas 6.

    De-beard and rinse the mussels in cold water, discarding any broken shells or open mussels. Place in a medium sized roasting tin.

    Add the remaining ingredients, season with salt and pepper and mix well to combine the ingredients.

    Cover the roasting tin tightly with tin foil and bake for 10 minutes in the preheated oven.

    Remove the foil and bake for a further 30 minutes, stirring half way through the cooking time.

    Once cooked, discard any mussels which have not opened and garnish with chopped flat leaf parsley.

    Serving suggestion

    Serve with (GF) warm crusty bread.