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Soup recipes

Sweet paprika soup

35–45 minutes

Butternut recipes

Butternut-and-quinoa bobotie

30 minutes

Mussels and chorizo in chilli-tomato sauce

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

600 g small fresh mussels in the shell, cleaned
70 g chorizo, finely chopped
1 onion 1, finely chopped
2 T olive oil
1 cloves garlic, crushed
½ fresh red chilli, finely chopped
1 x 400 g whole tomatoes in juice
1–2 T Italian parsley chopped
crusty bread, steamed rice or short pasta, for serving (optional)

Method

Check that all the mussels are tightly closed. Cook the chorizo and onion in the heated oil. Stir in the garlic and chilli.

Add the tomatoes and break up using a potato masher. Simmer fairly briskly for 10 minutes, or until reduced and slightly thickened.

Add the mussels and parsley and cover tightly. Increase the heat and cook for a few minutes, or until the mussels have opened. Discard any mussels that do not open. Season to taste if necessary.

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Mussels and chorizo in chilli-tomato sauce

Mussels and chorizo in chilli-tomato sauce

Ingredients

Method