Delhaize's recipe for mussels with chorizo and peppers

Mussels with chorizo and peppers, served with parsley fries

Serves 4

Ingredients:

• 4 kg Zeeland mussels
• 200 g high-quality chorizo (mild or spicy)
• 2 green peppers
• 2 onions
• 4 sprigs thyme
• ½ bunch curly parsley
• 1 kg fresh-cut fries
• 25 cl dry white wine
• 4 tbsp olive oil
• Oil for deep-frying
• 4 tsp dried oregano flakes
• Salt and pepper

Preparation:

Heat the fryer to 180°C. Wash the parsley and dry it thoroughly (very important, to avoid splatters!). Fry it in batches before draining on paper towels. Increase the fryer temperature to 200°C.

Meanwhile, rinse the mussels several times in cold water, scrubbing them if necessary.

Finely chop the onions and deseed and thinly slice the peppers. Dice the chorizo after removing its skin. Fry the chorizo in olive oil in the mussel pots, first on a low heat, then on a high heat to brown them. Remove them with a skimming spoon, leaving the fat in the pans. Fry the onions, peppers, black pepper, thyme and oregano for 5 min over a low heat. Add the mussels and white wine, cover and cook over a high heat for around 5 min, shaking the pots from time to time, until all the mussels open. Add the diced chorizo and mix.

At the same time, brown the fries in the hot oil, then mix with the crumbled fried parsley. Serve with the mussels.

Tip: if you don't have mussel pots or enough small pans, use one large pan and serve the mussels in large pasta bowls heated in stacks of 4 for 2 min in a 900 W microwave or 20 min in the oven at 80°C.