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Neil Perry

Steamed Mussels with Venison Chorizo & Smoked Paprika


Ingredients

  • Olive oil
  • 4 garlic cloves sliced
  • 1 venison chorizo sliced
  • 1 kg live green lipped mussel de-bearded
  • ½ jar char-grilled capsicum
  • ½ teaspoon smoked sweet paprika
  • ½ cup tinned cannellini bean
  • Dry white wine
  • 3 tablespoons continental parsley roughly chopped

Method

  1. Heat a large pot with a little olive oil.
  2. Add the garlic and chorizo and fry for 30 seconds, and then add the mussels, capsicums, paprika, beans and a splash of wine.
  3. Add a tight fitting lid & steam until the mussels open, stirring a couple of times.
  4. To serve, spoon into a large serving bowl and finish with the parsley.
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  • Wendy167
    January 2010

    This sounds sooooooooo delicious, but where can you get venison chorizo in Australia? I amstill trying to source NZ lamb here. If anyone can help please let me know.

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