Spicy mussels and chorizo

Ready in 20 minutes, serves 4.

New Zealand green-lipped mussels are the best in the world – plump, juicy and full of freshness.

With a thick piece of crusty bread, this dish will fast become one of your favourites, plus it’s easy on the purse.

• 3 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, crushed
• 1 tsp chopped red chilli
• 1 cup dry white wine
• 3 cups canned or fresh tomatoes, chopped
• 4 fresh chorizo sausages, sliced into 1cm-thick pieces
• 1kg fresh mussels, scrubbed and de-bearded
• 1/3 cup fresh  at-leaf parsley, coarsely chopped
• 1 tsp salt
• Freshly ground black pepper

1. Fry onion, garlic and red chilli in olive oil until tender. Add wine, bring to a boil. Add tomatoes and chorizo. Reduce heat and simmer for 5 minutes, stirring occasionally.

2. Add mussels. Cover and continue cooking, shaking pot occasionally, for approximately 10 minutes or until all mussels are opened. Discard any that are not.

3. Stir in the chopped parsley and season with salt and pepper.

Cook’s tip: This can be made with almost any mollusc shellfish. Clams work particularly well.