A warm hearty meal is perfect in the winter as well as being a light Summer meal? Spicy mussels submerged in white wine sauce! Impress your Masterchef friends by taking your mussels in a creamy white wine sauce to new heights with the addition of chorizo & spices.
Mussels are highlighted in this recipe and are brought together with chorizo, white wine, chili, peas, harissa paste, and a hint of cream. One of the best parts of a mussel dish is dipping a crisp piece of french loaf into that flavoursome sauce…so don’t forget to enjoy some freshly baked artisan-style bread with this recipe.
Enjoy this recipe with a glass of white wine.
900g Food Lover’s half shell Mussels
1 1/2 cups Chorizo, cut into slices
1 cup Food Lover’s Market Frozen peas
2 tbsp Food Lover’s Market extra virgin olive oil
2 tsp Food Lover’s crushed garlic
2 tbsp Harissa paste (*See notes below)
1tsp Food Lover’s smoked chilli flakes
1-2 cup White wine
1/2 cup Clover low fat cream
Freshly ground salt and black pepper
750g Heba low carb bread (for serving)
Heat the olive oil in a large saucepan over a high heat. Add the sliced chorizo to the pan with the crushed garlic.
Saute the chorizo and garlic together for 2-3 minutes. Take the pan off the heat and scoop the chorizo into a separate bowl, leaving the flavoured oil behind.
Return the pan to the heat and put the mussels into the oil. Let them saute over a high heat for about 5 minutes. Add the wine, harissa, chilli and ground salt and pepper to the mussels.
Let that simmer for 2-3 minutes, then add the cream and peas. Let it simmer for a further minute or two, tossing the mussels through the sauce.
Serve immediately with some low carb Heba bread, to mop up the sauce.
If you cannot get store-bought Harissa, you can make your own Harissa paste in advance. Click here for a homemade Harissa recipe.
