A week, so it is said, is a long time in politics and an extended absence from the mountain is a long time in terms of what arrives at our doorstep. Bread Man was a bit all over the place for the first few days, but we seem to have settled back into a routine. I’m also getting going with my sourdough starter, using Sawsan’s brilliant tutorial, so I’ll let you know how my adventures in sourdough bread making go once I’m ready.
Fish deliveries continue but Fish Man has been replaced by a very jolly young lady who hails from Big Man’s home town, so she can clearly be trusted to bring us nothing but the best (according to Big Man). Yesterday she had some beautiful mussels, and for once they didn’t need too much scrubbing to get them ready for the pot.
A simple, hearty lunch of mussels with chorizo was made in minutes, and thanks to Bread Man, we were able to mop up any juices that had escaped our slurping.
Ingredients (for 2 as a main course or 4 as a starter)
- 1kg cleaned mussels (discard any broken or open shells)
- 4 cloves of garlic peeled and thinly sliced
- 2 fresh chorizo sausages (or about 30cm of dried chorizo) sliced
- A small glass of white wine
- Freshly chopped parsley and lemon wedges to serve
Simply sauté the chorizo until it starts to brown (no olive oil needed usually as chorizo is quite fatty) then add the garlic. Stir into the oil for a minute or so until it starts to soften then add the mussels and wine (or a glass of water if you don’t like to cook with alcohol). Cover with a lid and continue to cook for a few more minutes until all the shells are open.
Serve with all the juices poured over, sprinkle over the parsley and let each person add lemon juice to taste. ¡Buen provecho!
Chica Andaluza 