- 1 chorizo, sliced
- 1 onion, thinly sliced
- 4 cloves garlic, chopped
- 2 Bay leaves
- 1 stick celery, sliced
- 1 tomato chopped
- ¼ cup extra virgin olive oil
- 1 kg Mussels, beards removed
- 1 Stubbie of your favourite beer
- 1 cup spring onions sliced
- 1 cup parsley
In a large pot over a high heat (you want your pot or camp oven to be
smoking hot!), add the chorizo, onion, garlic, bay leaves, celery, and
tomato. Carefully add the oil, and then quickly stir for 2 to 3 minutes.
Now you can add a pinch of salt and pepper, but be careful not to overdo
it, chorizo and mussels are already naturally quite salty.
Now it’s time to add the cleaned mussels and the beer. Feel free to
keep a beer spare for the cook!
Cover with tight fitting lid so that the liquid will create plenty of steam to cook the mussels in.
After five or six minutes or when mussels are opened and cooked,
add parsley and spring onion, stir through and serve!Enjoy this dish
with a crispy cold beer, or a lovely