Tomatoes and chorizo mussels

Name: Tomatoes and chorizo mussels
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; Olive oil; 250 g PEPE sausage from the Pork Shop Charcutiers (or chorizo), diced; 4 large tomatoes, diced (save one for last); 1 large handful fresh parsley, finely chopped + a little for serving; 1/4 cup white wine; 2 tablespoons tomato paste; 1 tablespoon sugar; 1/2 teaspoon dried oregano; 2 lb fresh mussels cleaned and sorted; 1 cup finely grated Pecorino Romano cheese; Salt and pepper from the mill

Preparation 25 min
Cooking 25 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients
Preparation
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If you are like me, you will find these tomatoes and chorizo mussels and chorizo quite mind-blowing! The sausage brings a salty and spicy side which will perfectly enhance the flavours of the spices and tomatoes. To eat alone with a baguette or over pasta!

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Ingrédients

1 yellow onion, finely chopped
3 garlic cloves, finely chopped
Olive oil
250 g PEPE sausage from the Pork Shop Charcutiers (or chorizo), diced
4 large tomatoes, diced (save one for last)
1 large handful fresh parsley, finely chopped + a little for serving
1/4 cup white wine
2 tablespoons tomato paste
1 tablespoon sugar
1/2 teaspoon dried oregano
2 lb fresh mussels cleaned and sorted
1 cup finely grated Pecorino Romano cheese
Salt and pepper from the mill

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Preparation

In a large pot heated over medium heat, add the onion, garlic, and dried sausage followed by a drizzle of olive oil. Cook for 7 to 8 minutes, stirring constantly.
Add the tomatoes, parsley, white wine, tomato paste, sugar and oregano then season with salt and pepper. Cook for 5 minutes while stirring. Lightly crush the tomatoes.
Add the mussels, cover and simmer for 8 minutes, stirring occasionally, or until the mussels are fully open.
Add the last tomato and cheese then season with salt and pepper. Cook for 2 minutes, stirring occasionally.
Serve in a large dish and garnish with plenty of fresh parsley!

Our sommeliers suggest

Beaumont Wines Chenin Blanc

Western Cape, South Africa

Beaumont Chenin Blanc is a white from South Africa, and chenin is known for its lively acidity, the kind that makes your mouth water and resets it after each bite. That is handy with the fatty chorizo and the slightly sweet tomato sauce in these mussels. Its white fruit, like apple, keeps the broth feeling light. Keep some bread for the sauce! See the product

Exproprié, 9%

Moulin 7

Here the chorizo and the tomato decide, not the mussel. A Belgian brown ale, with toasted bread and dried fruit, has the body to follow the fat of the sausage and the sweetness of the sauce. It adds a layer of candied fruit in a broth you'll be mopping up to the last drop. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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