Mussel pot with chorizo

Name: Mussel pot with chorizo
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 kg Mussels; 400 ml Vegetable broth; 6 TABLESPOONS Ketchup; 250 ml White wine; 1 collar Spring onions; 75 g Chorizo Sausage; 250 g cherry tomatoes; 6-8 Stem(s) Basil; 6-8 Stem(s) Coriander; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1–2 tabasco splash

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 kg Mussels
400 ml Vegetable broth
6 TABLESPOONS Ketchup
250 ml White wine
1 collar Spring onions
75 g Chorizo Sausage
250 g cherry tomatoes
6-8 Stem(s) Basil
6-8 Stem(s) Coriander
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1–2 tabasco splash

Directions

1
Wash and clean the mussels. Sort out open mussels. In a large pot, boil up broth, ketchup and wine. Add mussels to the pot, cover and cook for 8-10 minutes, stirring occasionally.
2
In the meantime, clean and wash the spring onions and cut them into pieces of about 3 cm. Dice the sausage. Wash, drain and halve the tomatoes. Wash the herbs, shake dry and chop finely, except for a few leaves of basil for garnishing.
3
Heat the oil in a pot. Fry the sausage for approx. 3 minutes, turning it over. Add spring onions and tomatoes after about 2 minutes. Remove mussels from the stock. Sort out unopened mussels. Pour cooking liquid through a sieve to the sausage.
4
Add chopped herbs and mussels again and stir in. Season to taste with salt, pepper and Tabasco. Garnish with basil leaves.