Mussels and Chorizo Sausage with Egg Noodles
Photography by Aaron McLean.
Once opened the mussels can be removed from their shells and added to the sauce with the noodles if desired.
Serves: 4
INGREDIENTS
250 grams fresh egg noodles
Mussels
24 mussels, scrubbed
2 tablespoons olive oil
1 small fennel bulb, finely chopped
1 red capsicum, thinly sliced
1 red onion, finely chopped
1 chorizo sausage, diced
2 cloves garlic, crushed
1½ teaspoons smoked paprika
¼ - ½ teaspoon chilli flakes
½ cup chicken stock
2 large handfuls spinach leaves, roughly chopped
METHOD
Noodles: Cook the noodles according to the instructions on the packet. Drain and refresh in cold water, then drain again. Toss with a little olive oil and set aside.
Mussels: Heat the olive oil in a large saucepan and cook the fennel, capsicum and onion with a pinch of salt until tender. Add the chorizo, garlic, paprika and chilli and cook for 3 minutes.
Add the stock, mussels and spinach and turn to coat in the onion mixture. Turn the heat to high, cover and cook for 5 minutes or until the mussels start to open. Stir the mussels and transfer to a bowl as they open. Add the noodles and turn to coat in the sauce then add the mussels back to the pot and cook until everything is heated through.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!