This is how you do it
Check the mussles. Get rid of all mussles that are broken and
all open mussles that don't immediately close when you rap
Peel and chop shallot, garlic and ginger. Cut the chili pepper
in 1 cm pieces.
Cut the bell peppers in mouth sized pieces and slice the
chorizo. Fry the chorizo in a pan, add the bell peppers and cook
Melt butter in a pot and fry onions, garlic, chili and ginger
until everything is tender. Add wine and bring to a boil. Add the
mussles to the boil and put the chorizo pan on top as a lid. Cook
for a minute. Remove the pan and pick up all mussles with open
shells and put them in a MealKit
bowl. Put the pan back and repeat after a minute. Repeat this for
5-7 minutes and get rid of the mussles that are still closed after
that. Add the cream and bring to a boil. Add the chorizo and bell
peppers and stir. Put the mussles back in the pot and stir
Serve the stew in MealKit
bowls. Put mussles, chorizo and bell peppers in the bowl. Pour the
sauce over them and top with chopped parsley.
Serve the soup flaming hot with a piece of bread and let the
fabulous flavors fill your mouth!
Tip! Collect sea mussles along the coastline if
you're kayaking, scuba diving or doing anything else where you have
mussles within reach. Don't forget to check with the proper
authorities if you're allowed to collect mussles in your area and
if the mussles there are OK to eat.