eCook Meal
Higgs’ Golden Chorizo Mussels
with charred corn, toasted baguette & fresh parsley
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R104.69
for 4 servings · R26.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Corn needs 400 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 96% of packR23.12
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Fresh Cream needs 375 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 19% of packR7.31
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Baguettes needs 4Half Baguette R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- Golden Wine
- Half Shell Mussels
- Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Higgs’ Golden Chorizo Mussels?
The preparation time for Higgs’ Golden Chorizo Mussels with charred corn, toasted baguette & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Higgs’ Golden Chorizo Mussels with charred corn, toasted baguette & fresh parsley?
The total time required to make Higgs’ Golden Chorizo Mussels with charred corn, toasted baguette & fresh parsley is between 40 and 55 minutes.
How many servings does Higgs’ Golden Chorizo Mussels provide?
4 servings
What are the main ingredients in Higgs’ Golden Chorizo Mussels?
Baguette, Chorizo, Corn, Cream, Garlic, Golden Wine, Half Shell Mussels, Lemon, Onion, Parsley, Vegetable Stock
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?
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!). 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! 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. 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. 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.
What should be prepared from my kitchen to make Higgs’ Golden Chorizo Mussels?
Baguette, Chorizo, Corn, Cream, Garlic, Golden Wine, Half Shell Mussels, Lemon, Onion, Parsley, Vegetable Stock
How many calories does Higgs’ Golden Chorizo Mussels have?
1181 calories
How much fat content does Higgs’ Golden Chorizo Mussels have?
grams