~ 2 lb prepared mussels
1 chorizo
2 slices day old bread
handful fresh parsley leaves, roughly chopped
finely grated parmesan
Make the topping:
Dice the chorizo into tiny cubes. Heat a little oil in a skillet over a medium-low heat and tip in the chorizo. Cook slowly until golden - you want the chorizo to release some of it's lovely paprika colour juices.
Rip the bread and place into a processor - process until finely chopped. Add this to the chorizo and stir well. Cook for a few moments so that it absorbs the cooking juices.
Remove from the heat and place in a bowl. Add in the parsley and parmesan and stir well to combine.
Prepare the mussels:
Rinse the mussels and check to make sure they are all shut. Place a steamer over a pot of boiling water - add one layer of mussels into the steamer and steam just until they begin to open. Remove the mussels as they open. Repeat the process until all the mussels have been steamed open.
Open the cooked mussels - discard the empty half. Loosen the mussel from the shell and place on a tray. They are now ready to be stuffed. Top each mussel with enough filling to cover it completely.
Arrange them on a baking tray and place them is an preheated 160°C oven for about 5 minutes or until they are heated through.
Serve at once with fresh lemon quarters.
** from the Cook (almost) Anything at Least Once blog (http://cookalmostanything.blogspot.com/)
