Details
Serves: 6
Method
- In large, non-reactive stockpot set over medium heat, heat olive oil.
- Add onions & fennel bulb, cook until soft, about 5 minutes. Add garlic and cook for 2 minutes.
- Add chorizo & cook for 5 minutes. Stir in paprika, cayenne pepper & bay leaves, cook for 1 minute.
- Pour in wine & simmer until it is reduced by half, about 2 minutes.
- Add the tomato juice, chopped tomatoes & sundried tomatoes. Stir in chicken stock. Reduce heat to low and simmer for 20 minutes.
- Add mussels, cover, and simmer for another 5 minutes.
- Stir in lemon juice, season with salt then add the coriander and parsley.
- Serve immediately in a large bowl or portion into service bowls.
Chefs Notes:
Excellent summer dish with the abundance of good fresh ripe tomatoes which can dominate this dish more by reducing the tomato juice & increasing the amount of fresh tomatoes you put in. However with the use of good quality tinned Roma tomatoes this dish can liven up any winter table. This dish is a perfect shared or banquet styled dish and would be complimented with a warm fresh loaf of bread & good quality extra virgin olive oil.
About the Chef
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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