Black Mussels with Chorizo

100ml olive oil
250gm chorizo finely chopped
6 shallots finely sliced
3 cloves garlic finely sliced
3 small red chilli es finely sliced
1 bay leaf
2 pinches saffron threads
2 cups of tomato puree or tinned tomatos
300gm risoni pasta
300ml dry white wine
1.5kg black mussels scrubbed and beards removed.
1/2 bunch flat leaf parsley chopped.

Heat 1 tbs oil in a large heavy based saucepan over high heat. Fry chorizo for 6-8 mins or until it begins to brown.

Add shallots, garlic chilli, bayleaf, saffron, and cook stirring occasionally for 5 minutes. Pour in tomato puree and simmer for 10 minutes then remove from heat.

add the pasta to a saucepan of lightly salted boiling water. Stir and bring the water back to the boil, then cook for 5 mins. Drain then mix 2 tbs of the oil throught the pasta, cover and keep warm.

Pour the wine into a large saucepan and add half the mussels. Cook, covered, over high heat for 2-3 minutes or until the mussels open. Remove the mussels and discard any that have not opened. Repeat with the remaining mussels. Remove the top shell and reserve . the cooking liquid.

add the chorizo mixture, parsley, pasta and mussels to the cooking liquid and bring to simmer over high heat

Karen Martiini - where the heat is Cookbook