Mussel With Potatoes & Sausage - Fish recipe

• 2 tbsp olive oil
• 2 large potatoes, diced
• 3/4 lb (375 g) chorizo sausage, diced
• 3 garlic cloves, crushed
• 1/2 cup (125 ml) fish stock
• 4 tbsp dry sherry
• about 2 dozen large mussels, cleaned
• 1/2 tsp cumin seeds
• salt and black pepper
• chopped fresh cilantro to garnish

STEPS :

1. Heat the olive oil in a large saucepan, add the potatoes, and cook gently, stirring from time to time, for 12-15 minutes, until golden and softened. Add the chorizo sausage and garlic and cook, stirring constantly, for about 2 minutes.
2. Add the fish stock, sherry, mussels, cumin seeds, and salt and pepper to taste, cover the saucepan tightly, and bring to a boil. Cook, shaking the saucepan frequently, for 8-10 minutes, until the mussels have opened.
3. Discard any mussels that have not opened; do not try to force them open.
4. Transfer the mussel, potato, and chorizo mixture to a large serving dish and pour the cooking juices over the top. Garnish with cilantro and serve hot.

MUSSELS WITH FAVA BEANS

Substitute 11/4 cups (375 g) fresh youngfava beans for the potatoes and proceed as directed.

* * * Cook's know-how * * *

Chorizo, the Spanish sausage flavored with paprika and garlic, adds a russet color to this simple peasant dish of sauteed mussels and potatoes. If chorizo is not available, use another spicy sausage, such as the North African merguez or Polish kielbasa.