450g Packet mussels on the half-shell
1 Small onion, very finely diced
100g Chorizo, very finely chopped
½ Tsp (3ml) smoked paprika
2 Tbsp (30ml) parsley, chopped
1 Cup (250ml) fresh breadcrumbs
Finely grated peel of 1 lemon
Squeeze of lemon juice
3 Tbsp (45ml) olive oil
Place mussels on a baking tray.
Heat olive oil in a frying pan, add onion and chorizo and fry until they begin to colour, about 3-5 minutes.
Add smoked paprika and cook for a minute.
Remove from heat and mix in parsley, breadcrumbs, lemon peel and olive oil together in a bowl.
Add a squeeze of lemon juice and season to taste
Spoon mixture over the mussels.
Cook under a preheated grill until the breadcrumbs are crisp and golden brown, about 3 minutes.
Makes about 30 – allow 3 per person
This article first appeared on KFM : Spanish-style Mussels