For ➍ 4 tomatoes
1 shallot
1 kg of mussels
curry powder
piment d'Espelette or cayenne pepper
olive oil
salt & pepper
150 g chorizo
fresh herbs: basil, parsley etc.
Cut the tomatoes into brunoise and chop the shallot. Cut the chorizo into sticks.
Heat a pan with olive oil until it is very hot. Add the mussels, chorizo, shallots and tomatoes and season with salt and pepper. Season with the curry and cayenne pepper or piment d'Espelette.
Bake for a few m.
Add the chopped herbs. Serve with good bread.
Heat a pan with olive oil until it is very hot. Add the mussels, chorizo, shallots and tomatoes and season with salt and pepper. Season with the curry and cayenne pepper or piment d'Espelette.
Bake for a few m.
Add the chopped herbs. Serve with good bread.
