Mussels can be simple as fuck and really impressive and sometimes, so can this ol’ blog. Watch this… Mussels are a light bulb moment. There is a picture of a bowl of mussels with a side of crusty bread in the dictionary right next to the definition of the phrase “light bulb moment” (please don’t check… I feel that may lead to me being found out for the fraudulent cad I am). They are a great call when you need something quick and easy and still impressive. There’s not a heap of meals that fall into this category, as it is not an actual category but just a damn unfortunate twist of events that we all have to deal with from time to time. In your time of need look to the mussels for the strength to go on (see what I did there? Mussels? Strength? That shit is gold). The scientific equation is thus; Cook mussels with some kind of saucy goodness, chuck an inbred rock farmer’s sized fistful of herbs in there and then serve with some crusty bread and a salad if you can be assed. I didn’t even use garlic because of the flavour hit from the sausage. Oh yes you could if you wanted to, but for the simplicity of this whole thing I just flogged the shit out of a good sausage. Oh yes.
MUSSELS WITH CHORIZO, SAFFRON & TOMATO 1kg fresh mussels that, just as all seafood should, smell just like the ocean, not the toilet door in the parlor of the ladies of the night 1 small-medium onion, finely diced 1 chorizo sausage, diced pretty small but it doesn’t need to be as small as the onion A pinch of saffron, left to steep in ¼ cup warm water for 15 minutes (leave it out if you think you don’t like it. I really didn’t want you wasting this worlds saffron supply anyway) 2x 400g tins crushed tomatoes A handful of parsley and mint, chopped Whatever you think is a decent splash of olive oil Garlic bread or crusty bread to serve • Heat oil in a large pan and sauté onion and chorizo until fragrant • Add a splash of wine if using*, the saffron in it’s water and the tomatoes and simmer for exactly 10 minutes • Add mussels and cover. Simmer for another 4-5 minutes or until it looks like all of the mussels have opened, stirring gently once or twice • Add herbs and fold through • Check seasoning – it’s usually pretty good because of the salty goodness inside the mussels – and serve it up with a heap of some kind of juice mopping implement AKA. bread *If you have white wine you can chuck a splash in there, but don’t worry if you don’t. I didn’t and I can share the knowledge that these mussels were still damn good. It would be true to say that I have indeed tasted many things that are less appealing than mussels without a splash of wine.