Michael Weldon’s chilli chorizo mussels with sourdough

Takeaway fish and chips was even more exciting than chocolate for the young Michael Weldon. These days, the Coles ambassador prefers mussels with sourdough.

4

15m

15m

Ingredients

  • 1 tbs olive oil
  • 2 chorizo sausages (about 250g), coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 birdseye chillies, seeded, finely chopped (optional)
  • 2kg fresh Australian mussels, scrubbed, debearded
  • 1 cup (250ml) white wine or beer
  • 2 tomatoes, coarsely chopped
  • 40g butter
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • 8 slices sourdough, toasted
  • Lemon wedges, to serve

Method

STEP 1

Heat the oil in a large saucepan over medium heat. Add the chorizo and cook, stirring, for 3 mins or until the chorizo begins to release its fat. Add the onion and cook for 4 mins or until onion softens. Add the garlic and chilli, if using, and cook, stirring, for 1 min or until aromatic.

STEP 2

Add the mussels and wine or beer to the pan. Cover and cook for 5 mins or until the mussels open. Use tongs to transfer mussels to a large bowl as they open. Discard any unopened mussels.

STEP 3

Add the tomato and butter to the chorizo mixture in the pan. Cook, stirring occasionally, until the butter melts and the tomato softens. Season. Remove from the heat. Add parsley and stir to combine.

STEP 4

Divide mussels among serving bowls. Spoon the chorizo mixture over the mussels. Serve immediately with toasted sourdough slices and lemon wedges.

Michael Weldon

Michael Weldon

“Like all kids I loved waking up first thing Easter Sunday and doing an Easter egg hunt in the backyard with my brother and sisters. But I think the tradition of seafood dinner on Good Friday got me even more excited.

“It would always be beer-battered butterfish, way too many chips with extra chicken salt, potato cakes and a pineapple fritter from Toby's takeaway shop up the road. We'd eat straight from the rolled-up butchers' paper in front of the TV.

“It’s a memory I'll never forget, and to this day I get just as excited for Good Friday and eating delicious seafood.”

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