Scrub the mussels prior to cooking and remove the beards.
1 tablespoon olive oil
70g smoked chorizo, thinly sliced
3 shallots, diced
1/2 cup oil-packed sundried tomatoes, drained and julienned
3 each: cloves garlic, crushed, thyme sprigs
20-24 greenshell mussels in their shells
1 cup sauvignon blanc
1/2 cup cream
flaky salt and freshly ground black pepper to taste
Heat the olive oil in a saucepan large enough to hold the mussels in a double layer.
Sauté the chorizo, until lightly browned. Remove to one side. Add the shallots and cook, until softened. Add the tomatoes, garlic, thyme and mussels. Cover.
Once the mussels start to open after 2-3 minutes, add the wine. Cover and cook, shaking the pan occasionally. Remove the mussels to a warm bowl as they open. Discard any that do not open. Add the chorizo and cream to the liquid in the saucepan. Simmer until slightly reduced. Season. Pour over the mussels and serve.
Great accompanied by crusty bread and a crisp salad. Serves 2.