PORTUGUESE CHILLI KINKAWOOKA MUSSELS WITH TOMATO AND CHORIZO

Recipe provided by Kinkawooka Mussels

Serves 4 as an entrée

1kg Kinkawooka Pot Ready Mussels
4tbs extra virgin olive oil
1 medium brown onion, finely chopped
250g chorizo sausage, chopped
8 dried bay leaves
2 cloves garlic, finely chopped
1 red chilli, deseeded, finely chopped
70ml dry white wine
500g roast onion and garlic tomato sauce
2 stalks sweet basil, picked, roughly chopped

Into a large pot, add the Kinkawooka ‘Pot Ready’ Mussels and liquor from pack.
Place lid on pot to steam for a maximum of 3min. Remove from heat. Half shell the mussels. Reserve. In a large pot, heat the olive oil, then add the onion. Sauté until translucent. Add the chorizo sausage, bay leaves, garlic and chilli. Sauté and stir for 3 to 4min. Pour the wine into the mix and reduce to half. Add the tomato sauce then simmer for 5min. Add the half-shelled mussels and heat through for 3min. Place into a large serving bowl and top with basil. Serve immediately with pasta or steamed rice.

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