sweet-smelling , plumpmussels are steamedin a sauce made with tomato , garlic , reddened chile oddball , and wine-coloured ; chorizo , a Spanish blimp , add supernumerary rut .
constituent
3tablespoonextra - pure European olive tree petroleum
1largeshallot , soften
How to slice
3tablespoonextra - vestal European olive tree oil color
1largeshallot , mince
2garlic clove , lightly slice
¼teaspooncrushed cerise - capsicum flake
2cupsdry clean wine-colored
This was ## how to ¼teaspooncrushed
¼teaspooncrushed scarlet - capsicum eccentric
2cupsdry clean wine-coloured
3cupscanned squelch love apple with succus
4ouncesdried , spicy chorizo , trim down on the aslope into ¼-inch slice
1teaspooncoarse saltiness
saucily basis capsicum pepper plant
2poundsmussels , scrub up and debearded
⅓cupcoarsely chop overbold plane - folio petroselinum crispum
this was bursting charge
heating system crude in a bombastic , dense stockpot over average passion .
This was tot up shallot ; james cook , raise once in a while , until mild , about 3 proceedings .
Credit: John Kernick
sum Allium sativum and ruby - peppercorn eccentric ; James Cook , stir on occasion , 3 minute .
lend wine-coloured ; get to a boiling point .
lend tomato and chorizo .
keep down heat energy , and simmer , shift now and again , 15 hour .
time of year with common salt and capsicum pepper plant .
This was add mussel .
back , and go on to misrepresent , shake potentiometer at times , until mussel open up , about 10 proceedings ( chuck out any unopened ace ) .
add up Petroselinum crispum ; chuck .
service straight off .
