Serves 2-4

Ingredients 

  • 1kg packet ready to cook Kinkawooka mussels

  • 1 brown onion

  • 250g Spanish chorizo sausage

  • 8 dried bay leaves

  • 2 garlic cloves

  • 1 red chilli

  • ½ glass of dry white wine

  • 400g jar of tomato passata

Method

Steam mussels and when cooked, reserve 1 cup of liquor for sauce. Half shell the mussels and reserve for the sauce.

In a med/large pot heat 3-4 table spoons of olive oil. Add one chopped Brown Onion and fry till translucent. Add 250g chopped Spanish chorizo sausage, 8 dried Bay Leaves, 2 chopped cloves of garlic and 1 chopped red chilli and fry for 3-4 mins. Add ½ glass of dry white wine and reduce. Add ½-1 cup of reserved Mussel Liquor and reduce. This is quite salty so add to taste. Add 400g jar of tomato passata and bring to a simmer for 5 mins. Add the half-shelled mussels and heat through for 3-4 mins before serving.

Serve with pasta or with steamed rice.