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Mussels with chorizo, sherry and za'atar-spiced flatbread

Name: Mussels with chorizo, sherry and za'atar-spiced flatbread
Yield: 4
Ingredients: 4.00 tbs olive oil; 2 onions, finely chopped; 2 (about 220g) cured chorizos, thinly sliced; 2 garlic cloves, crushed; 2 tsp smoked paprika; ½ cup (125ml) dry sherry (or dry white wine); 2 x 400g cans chopped tomatoes; 400g can chickpeas, drained and rinsed; 2kg pot-ready black mussels; ¾ cup chopped flat-leaf parsley; Labne, to serve; 2 pita breads; 1 tbs za’atar; 1 garlic clove, crushed

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https://healthimprovements.info/recipes/mussels-chorizo-sherry-zaatar-spiced-flatbread/qnari94e — Mussels with chorizo, sherry and za'atar-spiced flatbread

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by Hayden Quinn

Apr 01, 2019

“Spicy chorizo bolsters the mussels here” - Hayden Quinn.

2 tbs olive oil
2 onions, finely chopped
2 (about 220g) cured chorizos, thinly sliced
2 garlic cloves, crushed
2 tsp smoked paprika
½ cup (125ml) dry sherry (or dry white wine)
2 x 400g cans chopped tomatoes
400g can chickpeas, drained and rinsed
2kg pot-ready black mussels
¾ cup chopped flat-leaf parsley
Labne, to serve

Za’atar-spiced flatbread

2 pita breads
2 tbs olive oil
1 tbs za’atar
1 garlic clove, crushed

Method

1.

For the flatbread, preheat oven to 220°C. Line a large baking tray with baking paper.
2.

Place pita breads on tray and prick all over with a fork. Combine oil, za’atar and garlic in a small bowl, then drizzle mixture over pita. Bake for 5 minutes or until golden. Cool slightly, then cut into wedges. Loosely cover with foil to keep warm.
3.

Heat oil in a very large saucepan over medium heat, add onion and chorizo and cook, stirring regularly, for 7 minutes. Add garlic and paprika and cook for 2 minutes. Increase heat to high, add sherry and cook for 4 minutes or until reduced by half. Add tomato, chickpeas and ½ cup (125ml) water. Cook, stirring often, for 7 minutes. Add mussels, cover and cook, shaking the pan occasionally, for 4-5 minutes until shells open. Remove from heat and stir in half the parsley. Ladle mussels and broth into bowls, scatter with extra parsley and serve with flatbread and labne.