I really had a desire for clams today. When I went to the fish market, they had no big mussels, so I bought clams instead. But this recipe, you can just as easily do with mussels. I wanted to make something different today with much more “interesting” flavor than the regular recipe with cream and wine. I can promise you that the results exceeded expectations; we will definitely do this again, it came out so incredibly good!

Mussels recipe serves 2 people.

• 150-gr Chorizo sausage of good quality with high meat content
• Olive oil or butter
• 1 yellow onion, finely chopped
• 2 large garlic cloves, finely chopped
• ½ cup white wine
• 1 cup chopped tomatoes
• 1 Tbsp. Vegetable broth
• 1/2 cup Water
• 1 large hand of fresh cilantro, chopped
• 1 kg mussels
• Ev. some grated Manchego sheep cheese

When you come home with mussels put them in plenty of cold water and a little coarse salt. I change the water a couple of times and move around with my hands so that they release all possible sand corns. This is especially important if you choose the small clams. Mussels usually I also clean with a knife on the shell and remove all the “beards”. Also check that no one is damaged or fails to close if you tap it lightly in the sink. All questionable thrown away.

Start by slicing the chorizo sausage in thin slices. Fry them in butter or olive oil. When they are browned, remove them, and set aside. In the remaining fat from the sausage fry then the finely chopped onion and garlic until soft over medium heat. When it is soft, transfer it to a pot that you can cook the clams in. Take the sausage and dice it, stir it together with the onions and garlic. Turn on the heat under the pot over medium heat. Add the crushed tomatoes, white wine, broth, water, and half of the chopped coriander. Let this boil together for about 15 minutes. Add salt and pepper if needed.  Remember that there is already a lot of flavor from the lovely chorizo.

When cooked, about 15 minutes, turn the heat up a little. Add the cleaned clams, put on a lid and let them cook for about 5 – 8 minutes. Shake now and then on the pot so the clam’s moves around a little. Lift the lid and check that they have opened. Decorating with the rest of the chopped coriander. If you want you can also add some grated Manchego – Spanish sheep cheese over.

I served with homemade baguette under my previous recipe for baked buns. The cooking time will be a bit longer than the baguette on the buns. About 60-80 minutes.