Prep Time 10 minutes
Cooking Time 15 minutes
FOR THE TOPPING
1 cup fresh breadcrumbs
1/4 cup melted butter
zest from 1 lemon
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
2 tablespoons olive oil
1 small red bell pepper, cubed
1 small onion, minced
4 cloves garlic, minced
3 sprigs fresh thyme
1 piece chorizo Pamplona, cubed
200 grams New Zealand mussels in half shell, thawed
3/4 cup dry white wine or chicken stock
1 (400-gram) can crushed tomatoes
salt and pepper, to taste
lime or lemon wedges, to serve (optional)
1. Prepare the topping: Cook breadcrumbs in melted butter over low heat until golden. Transfer to a small bowl. Add lemon zest, cilantro, and parsley. Set aside.
2. Warm olive oil in a saucepan over medium heat. Add bell pepper, onions, garlic, and thyme; cook until vegetables have softened. Add chorizo and cook for 3 more minutes.
3. Add mussels to the pot. Pour in white wine or chicken stock. Simmer for 5 minutes or until liquid reduces by half.
4. Add crushed tomatoes. Cover and cook for 3 minutes. Season to taste with salt and pepper. Transfer to a serving plate and top with prepared topping. Serve with lime or lemon wedges, if desired.
