What are the main ingredients in Higgs’ Golden Chorizo Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Higgs’ Golden Chorizo Mussels?

Calories: 1181, Carbs: 112 grams, Fat: grams, Protein: 51.2 grams, Sugar: 16.6 grams, Salt: 2143 grams

How do I prepare Higgs’ Golden Chorizo Mussels?

CHARRED CORN: Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Once hot, add the corn and fry for 3-5 minutes until charred, shifting occasionally. On completion, season, remove from the pan, place in a bowl and cover to keep warm. GOLDEN CHORIZO: Boil the kettle. Return the pan to a medium-high heat. When hot, add the chorizo rounds and fry for 3-5 minutes, flipping them halfway through. On completion, the chorizo should be golden and starting to crisp. Remove from the pan and allow to drain on some paper towel. Dilute the stock with 200ml of boiling water. TOASTY BREAD: In a small bowl, mix the remaining garlic with ½ of the chopped parsley and a knob of butter. Place the baguette slices on a roasting tray and butter the exposed side with the garlic and parsley butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through. ONE MORE STEP...: Once the mussels are warmed through and the sauce has reduced slightly, remove from the heat. Stir through the lemon zest to taste and some seasoning. Set aside for serving. LOOK AT THAT!: Bowl up a generous helping of the mussels and cream sauce. Sprinkle over the remaining parsley, charred corn and the sliced chorizo. Squeeze over some lemon juice and serve with any remaining lemon wedges and the slices of golden garlicky baguette. Get dunking, chef! CREAMY MUSSELS: Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add in ½ the grated garlic, the diced chorizo and ½ the charred corn and fry for 1 minute until fragrant, shifting constantly. Stir through the golden wine and leave to reduce until almost all evaporates. Reduce the heat to low and stir through the fresh cream and diluted stock. Mix until fully incorporated. Add in the mussels and some seasoning to taste. Pop the lid on and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!).

What should be prepared from my kitchen to make Higgs’ Golden Chorizo Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Higgs’ Golden Chorizo Mussels

A beautiful combination of the land meeting sea. The land whispers with crisp slices of spicy chorizo and the chatter of charred corn. An ode to the sea powerfully gushes through with tenderly saline mussels, all smothered in a warm, sunny saffron infused white wine sauce. Nothing left but a zingy squeeze of lemon and you are ready to feast!

Higgs’ Golden Chorizo Mussels

with charred corn, toasted baguette & fresh parsley

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baguette
Baguettes
Chorizo
Corn
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Golden Wine
Half Shell Mussels
Lemon
Lemons
Onion
Onions
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

CHARRED CORN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Once hot, add the corn and fry for 3-5 minutes until charred, shifting occasionally. On completion, season, remove from the pan, place in a bowl and cover to keep warm.
GOLDEN CHORIZO
Boil the kettle. Return the pan to a medium-high heat. When hot, add the chorizo rounds and fry for 3-5 minutes, flipping them halfway through. On completion, the chorizo should be golden and starting to crisp. Remove from the pan and allow to drain on some paper towel. Dilute the stock with 100ml of boiling water.
CREAMY MUSSELS
Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add in ½ the grated garlic, the diced chorizo and ½ the charred corn and fry for 1 minute until fragrant, shifting constantly. Stir through the golden wine and leave to reduce until almost all evaporates. Reduce the heat to low and stir through the fresh cream and diluted stock. Mix until fully incorporated. Add in the mussels and some seasoning to taste. Pop the lid on and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!).
TOASTY BREAD
In a small bowl, mix the remaining garlic with ½ of the chopped parsley and a knob of butter. Place the baguette slices on a roasting tray and butter the exposed side with the garlic and parsley butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
ONE MORE STEP...
Once the mussels are warmed through and the sauce has reduced slightly, remove from the heat. Stir through the lemon zest to taste and some seasoning. Set aside for serving.
LOOK AT THAT!
Bowl up a generous helping of the mussels and cream sauce. Sprinkle over the remaining parsley, charred corn and the sliced chorizo. Squeeze over some lemon juice and serve with any remaining lemon wedges and the slices of golden garlicky baguette. Get dunking, chef!

Corn - 100g
Chorizo - 30g
Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
Golden Wine - 65ml
Fresh Cream - 85ml
Half Shell Mussels - 200g
Fresh Parsley - 4
Baguette - 1
Lemon - 1

Download the Recipe

Serves 2

CHARRED CORN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Once hot, add the corn and fry for 3-5 minutes until charred, shifting occasionally. On completion, season, remove from the pan, place in a bowl and cover to keep warm.
GOLDEN CHORIZO
Boil the kettle. Return the pan to a medium-high heat. When hot, add the chorizo rounds and fry for 3-5 minutes, flipping them halfway through. On completion, the chorizo should be golden and starting to crisp. Remove from the pan and allow to drain on some paper towel. Dilute the stock with 200ml of boiling water.
CREAMY MUSSELS
Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add in ½ the grated garlic, the diced chorizo and ½ the charred corn and fry for 1 minute until fragrant, shifting constantly. Stir through the golden wine and leave to reduce until almost all evaporates. Reduce the heat to low and stir through the fresh cream and diluted stock. Mix until fully incorporated. Add in the mussels and some seasoning to taste. Pop the lid on and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!).
TOASTY BREAD
In a small bowl, mix the remaining garlic with ½ of the chopped parsley and a knob of butter. Place the baguette slices on a roasting tray and butter the exposed side with the garlic and parsley butter. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
ONE MORE STEP...
Once the mussels are warmed through and the sauce has reduced slightly, remove from the heat. Stir through the lemon zest to taste and some seasoning. Set aside for serving.
LOOK AT THAT!
Bowl up a generous helping of the mussels and cream sauce. Sprinkle over the remaining parsley, charred corn and the sliced chorizo. Squeeze over some lemon juice and serve with any remaining lemon wedges and the slices of golden garlicky baguette. Get dunking, chef!

Corn - 200g
Chorizo - 60g
Vegetable Stock - 10ml
Onion - 1
Garlic Cloves - 2
Golden Wine - 125ml
Fresh Cream - 170ml
Half Shell Mussels - 400g
Fresh Parsley - 8g
Baguettes - 2
Lemon - 1

Download the Recipe

Serves 3

CHARRED CORN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Once hot, add the corn and fry for 5-7 minutes until charred, shifting occasionally. On completion, season, remove from the pan, place in a bowl and cover to keep warm.
GOLDEN CHORIZO
Boil the kettle. Return the pan to a medium-high heat. When hot, add the chorizo rounds and fry for 5-7 minutes, flipping them halfway through. On completion, the chorizo should be golden and starting to crisp. Remove from the pan and allow to drain on some paper towel. Dilute the stock with 300ml of boiling water.
CREAMY MUSSELS
Place a large pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-7 minutes until soft and translucent, shifting occasionally. Add in ½ the grated garlic, the diced chorizo and ½ the charred corn and fry for 1 minute until fragrant, shifting constantly. Stir through the golden wine and leave to reduce until almost all evaporates. Reduce the heat to low and stir through the fresh cream and diluted stock. Mix until fully incorporated. Add in the mussels and some seasoning to taste. Pop the lid on and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!).
TOASTY BREAD
In a small bowl, mix the remaining garlic with ½ of the chopped parsley and a generous knob of butter. Place the baguette slices on a roasting tray and butter the exposed side with the garlic and parsley butter. Place in the hot oven and bake for 5-6 minutes until starting to brown and warmed through.
ONE MORE STEP...
Once the mussels are warmed through and the sauce has reduced slightly, remove from the heat. Stir through the lemon zest to taste and some seasoning. Set aside for serving.
LOOK AT THAT!
Bowl up a generous helping of the mussels and cream sauce. Sprinkle over the remaining parsley, charred corn and the sliced chorizo. Squeeze over some lemon juice and serve with any remaining lemon wedges and the slices of golden garlicky baguette. Get dunking, chef!

Corn - 300g
Chorizo - 90g
Vegetable Stock - 15ml
Onions - 2
Garlic Cloves - 3
Golden Wine - 170ml
Fresh Cream - 250ml
Half Shell Mussels - 600g
Fresh Parsley - 12g
Baguettes - 3
Lemons - 2

Download the Recipe

Serves 4

CHARRED CORN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Once hot, add the corn and fry for 5-7 minutes until charred, shifting occasionally. On completion, season, remove from the pan, place in a bowl and cover to keep warm.
GOLDEN CHORIZO
Boil the kettle. Return the pan to a medium-high heat. When hot, add the chorizo rounds and fry for 5-7 minutes, flipping them halfway through. On completion, the chorizo should be golden and starting to crisp. Remove from the pan and allow to drain on some paper towel. Dilute the stock with 400ml of boiling water.
CREAMY MUSSELS
Place a large pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-7 minutes until soft and translucent, shifting occasionally. Add in ½ the grated garlic, the diced chorizo and ½ the charred corn and fry for 1 minute until fragrant, shifting constantly. Stir through the golden wine and leave to reduce until almost all evaporates. Reduce the heat to low and stir through the fresh cream and diluted stock. Mix until fully incorporated. Add in the mussels and some seasoning to taste. Pop the lid on and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!).
TOASTY BREAD
In a small bowl, mix the remaining garlic with ½ of the chopped parsley and a generous knob of butter. Place the baguette slices on a roasting tray and butter the exposed side with the garlic and parsley butter. Place in the hot oven and bake for 5-6 minutes until starting to brown and warmed through.
ONE MORE STEP...
Once the mussels are warmed through and the sauce has reduced slightly, remove from the heat. Stir through the lemon zest to taste and some seasoning. Set aside for serving.
LOOK AT THAT!
Bowl up a generous helping of the mussels and cream sauce. Sprinkle over the remaining parsley, charred corn and the sliced chorizo. Squeeze over some lemon juice and serve with any remaining lemon wedges and the slices of golden garlicky baguette. Get dunking, chef!