100g Chorizo, skin removed and diced
2 Banana shallots finely chopped
or one small red onion finely chopped
2.5cm Piece of fresh ginger cut into fine strips
1⁄2 tsp Kashmiri chilli powder
3 Medium sized tomatoes chopped
1 Long red chilli, seeds removed and cut into thin strips
2 x 500g Packs of ready cooked mussels in white wine sauce
2 or 3 spring onions sliced at an angle
2tbsp Crème fraiche
Handful of fresh coriander chopped
Heat a large pan, add the chorizo and dry fry it until it starts to release its oil and the chorizo just starts to crisp up.
Add a good splash of vegetable oil and add the shallots and fresh ginger and cook
for around 5 minutes until the shallots are softened down.
Add the chilli powder and cook for a minute stirring it all together
Add the chopped tomatoes and about two thirds of the red chilli, season with salt and
pepper and give it all another good stir. Cook it all down for about 5 minutes.
Open the packs of mussels and empty them with the sauce into the pan.
Bring the pan to a simmer, cover with a lid and cook for 4 to 5 minutes stirring once
Turn the heat right down and add the crème fraiche and give it a good stir
Serve in bowls with the sauce and garnish with the sliced spring onions, the
remaining sliced red chilli and the chopped coriander
Some fresh crusty bread is a must to mop up the sauce.