Chorizo Mussels, a Spanish Tapas

Name: Apron & Atlas
Telephone: +27 72 601 8907

A simple, spicy tapas of fresh mussels with chorizo, garlic, chilli and Kalamata olives. For sharing.

Ingredients

Prepare the mussels. Clean the mussels thoroughly under cold water and remove any dirt or remaining beards. Discard any mussels that are cracked or do not close when tapped.
Prepare the topping. Cut the chorizo into very small pieces. Finely chop the garlic and chilli, then mix them together with the chorizo and a little olive oil.
Prepare the mussels. Arrange the mussels on a baking tray or in an ovenproof dish. Place a little of the chorizo mixture on top of each mussel and add some chopped Kalamata olives.
Cook. Place the mussels in a preheated oven at 200°C for around 10 minutes, or until the mussels are fully cooked and the topping is sizzling.
Serve. Remove from the oven and serve immediately with some fresh bread to soak up the spicy juices. These mussels make a great sharing tapas — perfect with friends and a glass of wine.

I cook dishes like this one in people's homes across Cape Town.