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Mussels, Tomato, Chorizo and Potato in Broth

By Dana Sims @stone_and_twine on July 13, 2021 in Food

Mussels give you muscles. Photo: Dana Sims @stone_and_twine

Using the fresh, delicious mussels we have available to us in Sydney, take this opportunity to create a celebration of Spanish flavours with this recipe that is simply prepared and brimming with flavour.
The broth stars every bit as much as the main ingredient, combining stock, white wine and the natural flavour of the fresh mussels as they cook. While the dish is a little rustic, take the time to prepare the potato and tomato carefully so they retain their shape at the end.
This recipe will make enough for two hungry people but can be easily adapted for a larger group. Serve with crusty bread to soak up the delicious broth.

1 large potato, peeled and cut into small cubes
¼ small leek, finely diced
1½ kg fresh Australian mussels, scrubbed and de-bearded
1½ chorizo, casing removed
1 clove garlic, crushed
1 cup (250ml) white wine
½ cup chicken stock
1 tbs olive oil
3 roma tomatoes
Fresh black pepper
Fresh parsley, chopped, to serve

1. In a small pot of boiling water, cook the potato until just tender. Then remove it from the heat, strain and set aside for later.
2. Break up the chorizo into bite size pieces.
3. In a bowl, pour boiling water over the tomatoes and allow them to sit for 3 minutes. Then remove the tomatoes from the bowl, pierce them and remove the skins. Carefully cut the tomatoes into quarters, remove the flesh and seeds and cut into a large dice.
4. In a large, heavy-based pot, on medium heat, add the olive oil. Then add the garlic and leek and stir until softened. Add in the chorizo and cook for 3 minutes until the chorizo is coloured on both sides and cooked through.
5. Add the white wine, stock and tomatoes and stir for a further 2 minutes.
6. Add in the mussels and the potato. Cook for 3-4 minutes until the mussels have opened. Discard any that do not open (very important).
7. Remove the cooked dish from the heat and transfer to a large serving bowl along with the broth. Season with fresh black pepper and chopped parsley and enjoy.


Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.