Mussels and tomato chorizo sauce

Mussels with tomato and red pepper

Tender shellfish in a sweet and tangy sauce

By , 29 December 2017

(6 votes)

Mussels with tomato and red pepper
  • 30 Mins

  • Serves: 4

  • Price: £1.33 per serving

Nutritional Info
Each 344g serving contains
  • Energy

    1353KJ

    323KCAL

    16%
  • Fat

    7.9g

    low

    11%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    10.0g

    low

    11%
  • Salt

    0.96g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 2tsp rapeseed oil
  • 1 onion, chopped
  • 2 red peppers, deseeded and chopped
  • 2 cloves garlic, crushed
  • 1tsp dried tarragon
  • ½tsp chilli flakes
  • 440g pack Asda frozen Cooked Mussels
  • 400g can cherry tomatoes in juice
  • 1tbsp flaked almonds
  • 15g parsley, chopped
  • 1 ciabatta roll, to serve (optional)
Method
  • In a pan, heat the oil over a medium setting. Add the onion and peppers and cook for 10 mins, or until tender and browned. Add the garlic, tarragon and chilli and cook for 2 mins.

  • Remove the pan from the heat and, using a handheld blender, purée until smooth.

  • Return to the heat and add the frozen mussels and cherry tomatoes. Season with black pepper and simmer for 15 mins.

  • Toast the almonds for 1-2 mins under a hot grill.

  • Spoon the mussels into bowls. Sprinkle with parsley and almonds. Serve with griddled or toasted slices of the ciabatta roll (optional).