Mussels with Chorizo and Lemon Aioli
Photography Damien Van Der Vlist.
Serves: 4-6
INGREDIENTS
2-3 kilograms mussels
2 tablespoons olive oil
4 spring onions, sliced
2 chorizo sausages*, sliced
3 cloves garlic, sliced
1 bay leaf
1 long red chilli, seeded and sliced
splash of dry white wine
2 tomatoes, diced
1 lemon chopped flat-leaf parsley
Lemon aioli
2 cloves garlic, crushed
½ teaspoon salt
finely grated zest 1 lemon
½ teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil lemon juice
sea salt and freshly ground pepper
METHOD
Aioli: Put the garlic, salt, lemon zest, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add lemon juice and season. The lemon juice will thin down the aioli. Refrigerate until ready to use.
Mussels: Clean and de-beard the mussels under cold running water. Discard any with broken shells or that don’t close when tapped against the bench.
Heat the oil in a large saucepan and cook the spring onions, chorizo, garlic, bay leaf and chilli for 2 minutes. Add the wine, tomatoes and mussels and cover tightly. Shake the pot occasionally and cook until the mussels have opened. Stir in a good squeeze of lemon juice and the flat-leaf parsley.
To serve: Tip into a large bowl and serve with aioli and crusty bread for mopping up the juice.
Cook's Tip: Fresh or dried chorizo can be used. If using fresh, peel off the skin and break into 2 cm lengths.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.