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Mussels in dry Sherry with Chorizo sausages

Mussels in dry Sherry with Chorizo sausages

1,5 kg mussels

  • 175 g chorizo sausage

  • 1 onion

  • 1 dl white wine

  • 1 dl cream

  • 4 dl dry sherry

  • 1 handful parsley

  • olive oil

Picada:

  • 50 g of almond

  • 1/2 dl olive oil

  • 50 g of bread ( wheat bread, preferably dry)

  • 2-4 garlic cloves

  • grated peel of 1 organic lemon

  • 1 handful parsley

  • Blend everything to Picada / topping.

Clean the mussels and discard the mussels are not closed. Finely chop the onion and slice the chorizo sausage into cubes. Fry sausage cubes in olive oil. Add the onion and saute. Then pour in the sherry, white wine and cream. Bring to the boil and add the mussels. Cook the mussels approx. 5 minutes (until they have opened themselves). Serve mussels in deep bowls with freshly chopped parsley and a sprinkle of Picada.

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