Mussels with Buttery Chorizo Sour Dough Crumbs
For the mussels:
30ml olive oil
1 small onion, thinly sliced
2 garlic cloves, bruised
1kg cleaned black mussels
250ml Póngracz Brut Rose
For the chorizo crumb:
80g butter, roughly chopped
½ small onion, finely chopped
1 garlic clove, bruised
250g coarse sourdough breadcrumbs
15g finely grated parmesan
grated zest of 1 lemon
30g chorizo sausage, finely diced
- Heat the oil, onion and garlic in a large heavy-based saucepan over high heat. Cook, stirring occasionally, for 4-5 minutes until soft. Add the mussels and Póngracz Brut Rose, cover and cook, shaking the pan often, for 4-5 minutes, until the mussels open. Discard any that remain closed. Transfer the mussels to a bowl and stand until cool enough to handle.
- For the crumb, heat the butter in a large heavy-based frying pan over high heat. When the butter begins to foam add the onion and garlic. Cook, stirring occasionally, for 3-4 minutes until the onion softens. Scatter in breadcrumbs in the pan and toast, tossing and stirring often, for 3-4 minutes until golden. Remove from heat and stir in the parmesan, zest and chorizo. Season and set aside.
- Top each mussel with a heaped tablespoon of the crumb mixture. Serve with glasses of Póngracz Brut Rose.