How to make it

  • In a large pan heat the olive oil over a medium heat. Fry onion and the garlic in the olive oil for 3 minutes or just as the garlic changes to golden. Add the chorizo and fry until it starts to crisp – discard some of the fat from the chorizo if it is too much.
  • Put the mussels in the pan, with the wine, olives and the sprig of thyme and cover. Cook for about 4 minutes or until the mussels have opened; discard any mussels that have remained shut.
  • Add some fresh black pepper and the chopped parsley and serve immediately.

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  • elgourmand 7 years ago
    Very nice post. Course I happen to be an olive and mussel freak. This is on my list of things to make. RJ
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