Steamed Mussels with Small Potatoes and Chorizo
|Prep Time:||5 minutes|
|Cook Time:||20 minutes|
Our steamed mussels with small potatoes and chorizo is an upmarket dish that requires minimal kitchen stress. This dish is an ideal addition to dinner menus for pubs, hotels and restaurants. Cook the potatoes to scale and keep warm in a holding cabinet. If you are looking for an interesting seafood dish that delivers a high GP – our steamed mussels with small potatoes and chorizo is perfect for your venue.
Image and recipe courtesy bon appetit.
For our steamed mussels with small potatoes and chorizo we use Omega mussels from New Zealand. These are exclusively available in Australia through Pacific West. Suspended on ropes, these mussels feed naturally and are sustainably farmed in the pristine waters of the top of New Zealand’s South Island.
Product Code F9200 / Carton Size 10 x 1kg
- 1 medium fennel bulb, thinly sliced, fronds chopped
- ½ cup dry white wine
- 100 gm chorizo, chopped
- 1kg Omega Mussels
- 2 medium shallots, sliced
- 3 tbs olive oil, plus more for drizzling
- 700 gms small potatoes
- Lemon wedges (for serving)
For the steamed mussels with small potatoes and chorizo
Heat 3 tbsp oil in a large saucepan over medium. Cook fennel, shallots, and chorizo, stirring often, until fennel is softened and shallots are translucent. Add wine, scraping up browned bits, and bring to a simmer. Add mussels, cover saucepan, and cook, shaking saucepan occasionally, until mussels open and are just cooked, about 5 minutes. Using tongs, transfer mussels to a bowl and tent with foil to keep warm. Discard any that don’t open. Add potatoes to saucepan, cover, and cook until potatoes are tender. Uncover and return mussels and any liquid accumulated in bowl to saucepan and toss to distribute. Ladle mixture into bowls along with any liquid in the bottom of the pot, top with fennel fronds, and drizzle with oil. Serve with lemon wedges
New Zealand farmed Green shell mussels, Sustainable A+ certified.VIEW PRODUCT