- 2 red capsicum
- 1 tablespoon olive oil
- 1 chorizo, diced
- 1 large onion, diced
- 4 cloves garlic
- 60g long red chillies, stalk end removed and finely sliced
- 400g tin diced tomatoes
- 1 tablespoon tomato paste
- 3 teaspoons chopped fresh rosemary
- 3 teaspoons Worcestershire sauce
- 3 teaspoons tomato chutney
- ½ teaspoon brown sugar
- 60ml dry white wine
- 125ml fish stock
- 1 packet Norfolkk Bay smoked mussels with sweet chilli
Cut the capsicums into quarters and remove seeds and membrane. Brush the skin with a little of the oil and place under a hot grill until the skin blackens. Place in a bowl, cover with cling wrap and leave for 10 minutes. Peel of the skin and cut the flesh into 3cm pieces. Set aside.
Heat the oil over medium heat and add the chorizo and onion and cook until the chorizo is crispy. Add the garlic and chillies and cook for one minute more. Stir in the roasted capsicum pieces.
Stir in the remaining ingredients (except mussels) and bring to the boil, then reduce heat and simmer 10 minutes. Stir in the mussels and cook for 5 minutes more.
Serve over angel hair pasta or as a topping for jacket potatoes. Top with a little shaved Parmesan if liked.Save this recipe as PDF