I love flavour and can sometimes get a bit obsessed with adding lots of different ingredients to things to make them as exciting as possible. However, millions of ingredients is not always what is needed and sometimes I need to remind myself that using just a few ingredients can give you just as much to savour.
This summer we visited the Isle of Mull and, on the drive to the campsite, stopped at a harbour to buy some fresh mussels… with only a few ingredients in a cool box in the back of the car, we cooked the mussels simply and they were beautiful.
Mussels with Tomatoes and Chorizo (serves 3-4)
1/3 of a horseshoe of chorizo
2 or 3 tomatoes
Salt and pepper
Chunky bread (to serve)
- Wash the mussels thoroughly and pull off their beards and barnacles. If any are open and don’t close when tapped, discard these.
- Chop the chorizo into chunks and fry in a little oil until the edges start to crisp and set aside.
- Add the onion to the pan with the chorizo juice and soften. Chop the tomatoes and add them to the pan. Season with a little salt and pepper.
- After a couple of minutes of cooking the tomatoes, add the mussels to the pan. Cover with a lid and give them a good shake to mix everything up. Cook on a medium heat for about 4 minutes.
- Take off the lid and check to see if the mussels have opened. If they have not, re-cover, shake, and leave them a little longer. If they look good to go, then add the chorizo and stir it in.
- Serve with some good chunky bread. This will be excellent to mop up all the juices.
Although I note that this serves 3-4 people, it would be, and was, a sizeable feast for two campers with good appetites!