Mussels with chorizo
It’s the start of the mussel season. If you can, choose mussels from the Atlantic coast — where I live, near Nantes, they’re brinier and full of the sea — even if there are fewer of them this year because of the heavy die-offs. I’d buy them from a fishmonger: a professional who’ll only sell you quality and who’ll know how to advise you.
Preparation
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Step 1
Clean the mussels and rinse them in two or three changes of water.
In a frying pan, fry the chorizo cut into small pieces, add the tomato and pepper (a red one if you can), peeled and diced beforehand, and let it cook for 5 minutes.
Put the mussels in a covered pot over high heat. After two or three minutes, take out a little of the liquid and add the chorizo and vegetables.
While they cook (about 3 minutes), warm the plates in the oven at 85 °C and dice the feta.
Serve in deep plates with a green salad and radishes sliced into rounds if you find any at the market.
To finish this recipe
Have good bread on hand for mopping up, and a good white wine: an Entre-deux-Mers, for instance.
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