Mussels with tapenade and chorizo

Huile d'olive de France goût intense
Intense flavour
Moules tapenade - chorizo
A PDO
Preparation
10 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 50g chorizo
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of full-flavoured olive oil
  • 3 tablespoons of black tapenade made from French olives
  • 30 cl of dry white wine
  • 1.4 kg of mussels

Tip

For this mussel recipe, choose a tapenade made with black olives from the south of France: olive paste from Nice PDO, Affinade, or one made with black olives from Nyons PDO, black olives from the Vallée des Baux de Provence PDO, black Lucca olives, Tanche, Cailletier …

Instructions

  • Dice the chorizo, carrot, onion and garlic into small cubes.

  • In a casserole dish large enough to cook the mussels, with a lid, fry the diced ingredients in strong-flavoured olive oil.

  • Add the tapenade and white wine, and bring to the boil.
  • Then add the mussels, which have been rinsed beforehand, and cook, covered, until they open.
  • Serve as an aperitif – don’t forget the cocktail sticks and napkins – or as a main course (in which case, double the quantities to serve four guests).

Tip

For this mussel recipe, choose a tapenade made with black olives from the south of France: olive paste from Nice PDO, Affinade, or one made with black olives from Nyons PDO, black olives from the Vallée des Baux de Provence PDO, black Lucca olives, Tanche, Cailletier …
All recipes

You might also be interested in

Haricots blancs à la tomate et poitrine de porc
White beans with tomato and pork belly