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Mussels and Chorizo Stew

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    Soft Baugette Bread 1.0 Unit(s)

    Soft Baugette Bread

    Chili flakes 1.0 grams

    Chili flakes

    White Cannellini Beans 50.0 grams

    White Cannellini Beans

    Red Wine Vinegar 10.0 ml

    Red Wine Vinegar

    Fennel 100.0 grams

    Fennel

    Small Red Onion 1.0 Unit(s)

    Small Red Onion

    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Coriander 10.0 grams

    Coriander

    Tomato and Herb Sauce by Let's Cook 100.0 grams

    Tomato and Herb Sauce by Let's Cook

    Fish Stock By Let's Cook 100.0 ml

    Fish Stock By Let's Cook

    Beef Chorizo 50.0 grams

    Beef Chorizo

    Mussels 175.0 grams

    Mussels


    • Time : 30.0 mins
    • |
    • Calories: 598.0 kcal
    • |
    • Protein : 38.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 77.0 g
    Your Pantry Essentials
    A large pot
    Neutral cooking Oil, Olive Oil, Extra Virgin Olive oil
    Salt and Pepper.
    Prepare your Ingredients
    Beef Chorizo: Cut into cubes
    Red Onion and Garlic: peel and chop
    Fennel: wash and chop
    Coriander: wash and chop
    Thyme: wash and just remove the leaves
    Soft Baugette Bread; slice.
    Prepare the Stew
    Heat 2 tbsp cooking oil in a large pot on a medium flame. Add cubed Beef Chorizo and cook stirring occasionally until brown and crisp (will take about 2-4 minutes). Add chopped garlic, onion, fennel and cook stirring often till the vegetables have softened but not brown (will take about 8-10 minutes). Add the fish stock, Tomato and Herb sauce by Let's Cook and salt. Keep stirring until it warms through.
    Add Mussels and Serve
    Add Mussels, Cannelli beans to the stew, stir. Cover the pot and steam the stew till all the Mussels have opened (will take about 3-5 mintues).
    Finally add Red Wine Vinegar, Chili flakes and Thyme. Mix well. Check for seanoning.
    In the meantime, toast the baugette in a pan with little oil till it is golden brown and crisp on one side.
    Garnish the stew with chopped Corinder and serve with the crisp baugette on the side.