Clam pot with chorizo

For 4 people
  • 2 kg mussels
  • 400 ml vegetable broth
  • 6 EL Ketchup
  • 250 ml white wine
  • 1 Bundle Spring onions
  • 75 g Chorizo ​​sausage
  • 250 g cherry tomatoes
  • 6–8 stem (s) basil
  • 6–8 stem (s) coriander
  • 2 EL Olive oil
  • Salt
  • pepper
  • 1–2 Spritzer Tabasco
25 minutes
very easy
Wash and clean the mussels. Sort out open mussels. Bring the stock, ketchup and wine to the boil in a large saucepan. Place the mussels in the saucepan and cook, covered, for 8-10 minutes, stirring occasionally.
In the meantime, clean and wash the spring onions and cut into approx. 3 cmCutting pieces. Dice the sausage. Wash, drain and halve tomatoes. Wash the herbs, shake dry and finely chop except for a few basil leaves for garnish.
Heat the oil in a saucepan. Fry the sausage in it, turning, for about 3 minutes. Add spring onions and tomatoes after about 2 minutes. Remove the mussels from the broth. Sort out unopened mussels. Pour the cooking liquid through a sieve to the sausage.
Add the chopped herbs and mussels again and stir in. Season to taste with salt, pepper and Tabasco. Garnish with basil leaves.
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 30 g protein
  • 15 g fat
  • 22 g carbohydrates


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