Sam's Dish of the Month - Mussels with Chorizo
This month’s recipe is an ideal supper dish or light lunch. The bread is really very simple to make with or without a bread making machine. Forget all about eating shellfish when there is an ‘r’ in the month – mussels are commercially grown now and are great all year round.
SERVES 2
Ingredients
1 kg of fresh mussels (cleaned and de-bearded)
1 small chorizo cut into chunks
1 small leek – white part only
Knob of butter
250 ml white wine
Small carton double cream
Juice of one small lemon
Flat leaf parsley – chopped
Method
Heat a large pan and add the sliced chorizo. Fry until the oil is extracted and then add the leeks and sauté in the oil until soft. Add the wine and bring to a gentle simmer. Add the mussels and cook until opened.
Remove the mussels from the pan and reserve.
Bring the liquor in the pan to the boil and reduce by half. Add the cream and butter.
Return the mussels to the pan – removing any that have not opened.
Add lemon juice and flat leaf parsley and serve.
PARMESAN AND SUNDRIED TOMATO BREAD
Ingredients
425 g Strong bread flour
40 g Parmesan cheese – grated
50 g Sundried tomatoes – drained if in oil and chopped
1 tsp salt
1 sachet of dried fast acting yeast
225 ml warm water
Method
Put the flour, salt, Parmesan cheese and sundried tomatoes into a large bowl and mix well.
Add the sachet of yeast and the warm water and mix well.
Knead until it forms a ball and then tip onto a lightly floured work surface. Continue to knead until the dough becomes pliable and elastic.
Shape into a round and put onto a greased baking sheet. Cover with greased cling film and put in a warm place to double in size. This will take about 45 minutes but you can leave it for longer until you are ready to bake.
Remove the cling film and put into a pre-heated oven 220c for about 35 minutes until it is golden brown and sounds hollow when tapped.