Mussels and white beans with tomato and chorizo

Name: Oxtail dombolo pie
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 6 to 8 servings
Cuisine: Main Meals
Ingredients: flour 60 g,sea salt and freshly ground black pepper, to taste ,smoked paprika 2T,Woolworths steak rub 2T,extra virgin olive oil 2T,onion, finely diced 1,sprigs thyme 3,cloves garlic, crushed 3,piece fresh ginger, peeled and finely grated 1 x 2 cm,sprig rosemary 1,can Woolworths sofritto tomato paste 1 x 70g,beef stock 2cups,Worcestershire sauce 2T,bay leaves 3,For the dombolo: ,flour 240g,sugar 1T,salt 1t,sachet dried yeast 1 x 10 g,chives, finely chopped 15g,parsley, finely chopped 15 g,warm water 2cups

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 T extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1x 400g can chopped tomatoes
3 T Woolworths tomato paste with vegetable soffritto
1 chorizo, sliced
1 kg mussels, cleaned
1x 400g can butter beans, drained
sea salt and freshly ground black pepper, to taste

Method

1. Fry the onion in the olive oil over a medium heat. Add the garlic, tomatoes, tomato paste and chorizo and simmer for 15 minutes.

2. Add the mussels and cover the pan. Simmer for 10 minutes, or until the mussels open. Discard any mussels that do not open. Toss through the butter beans and season to taste.

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Oxtail dombolo pie