Mussels and Chorizo Sausage with Egg Noodles
Photography 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.
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