Recipe: Mussels with chorizo ​​and almonds by Sergio Herman

Nothing is cozier than a table full of delicious food, drinks, and friends to linger with. In Spanish, they call this Sobremesa, and this is exactly what Sergio Herman's cookbook is all about. The cookbook Sobremesa gives you a culinary tour of his Ibiza and ensures a table full of tasty and colorful dishes with its recipes. A little bit of Ibiza, but at your own kitchen table. Are you a fan of mussels, just like me? Nowadays, you can taste so many different and delicious ways to prepare mussels. This recipe with chorizo ​​and almonds gives you the feeling, for a moment, of dining at a beach bar in Ibiza. Mmmm! Happy cooking!

Recipe: mussels with chorizo ​​and almonds

Suitable for: 4 persons
You need:
2 shallots, finely chopped
4 cloves of garlic, chopped
3 tbsp extra olive oil
100 g bomba rice or risotto rice
200 ml of white wine
300 ml chicken
1 kg mussels, cleaned
1 sweet onion, sliced ​​in half moons
4 sprigs of celery, including stalks, coarsely chopped
100 g soft chorizo, coarsely chopped
5 sprigs of thyme
1 tomato, peeled, cut into small cubes
Freshly ground black pepper
2 tbsp salted butter
1 tbsp cream
1 lime, zest and juice
4 sprigs of flat-leaf parsley, coarsely chopped

Mussels with chorizo ​​and almonds recipe: how to make it

1. Sauté the shallots with 3 finely chopped garlic cloves in 1 tablespoon of olive oil. Add the Bomba rice and sauté. Add 100 milliliters of white wine and reduce to a quarter of its volume. Add the chicken stock. Cook the rice according to the package directions until al dente and set aside.
2. Heat a large, shallow skillet. Toss the sweet onion, celery, chorizo, 1 garlic clove, and thyme sprigs with 2 tablespoons of olive oil. Add the mussels and diced tomatoes and season with black pepper. Brown the mussels well. Add the remaining white wine. Cover the pan for no more than 2 minutes.
3. Add the butter, cream, and rice and toss to combine. Garnish the mussels with lime zest and juice. Add the flat-leaf parsley and drizzle with olive oil.

Would you like to try more delicious dishes from Sergio Herman? In the cookbook Sobremesa, mijn Ibiza from publisher Carrera, you will find many other tasty recipes to make.

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