Mussels & chorizo in tomato sauce
I’m all for buying a kilo of mussels but you just end up wasting half of them if you are cooking for 2. The sealed packets you see in the supermarkets nowadays are perfect, they even save you buying white wine which is essential for this dish resulting in no wastage. Subsequently this meal can be thrown together in little time and is a perfect for a weekly menu and will impress anyone you cook it for. The chorizo is optional but adds a bit of colour and heat and I love it!
Servings: persons
Ingredients
- 1 Packet Mussels in white wine (£1.50)
- 50 grams chorizo thinly sliced (£0.45)
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 300 ml Tomato passata (£0.30)
- 13 grams basil leaves chopped (£0.29)
- 13 ml Balsamic vinegar tablespoon (£0.08)
- 120 grams Penne Pasta (£0.12)
- 26 grams Parmesan cheese (£0.52)
- 5 grams Black pepper teaspoon (£0.16)
- 5 grams Salt teaspoon (£0.01)
- 10 ml olive oil (£0.05)
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Prep Time: 10
Cook Time: 10 minutes
- Add the pasta to a pan of boiling water with a little salt. Reduce the heat, cover and cook for between 10-12 minutes. Remove & drain.
- In a saucepan, heat the olive oil then add the chopped onions. Gently fry for about 2-3 minutes, before introducing the sliced chorizo, bringing everything together for a further couple of minutes.
- Add the tomato passata, stirring together for a minute, before adding the minced garlic and balsamic vinegar. Then pour in the juice from the mussels and let the sauce reduce a little.
- Introduce the cooked pasta and mussels. Then dress with the chopped basil leaves, black pepper and a sprinkling of parmesan cheese. Serve immediately.
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