Spicy Mussels and Vongole, Chorizo and Preserved lemon

Seafood lovers! If you’re after a dish that’s as vibrant as it is delicious, this Spicy Mussels and Vongole with Chorizo and Preserved Lemon is about to become your new go-to. We’re talking tender mussels and sweet vongole clams, all brought together with smoky chorizo, tangy Preserved Lemons and just the right amount of heat from The Larder Confit Chilli Oil. Ready to impress at your next dinner or make a cozy night in unforgettable? Let’s dive in!

Ingredients (serves 4)

• 500g Mussels (fresh, scrubbed and debearded)

• 500g Vongole (clams, scrubbed)

• 150g Chorizo (sliced into small rounds)

• 1-2 The Larder Preserved Lemons (pitted and chopped)

• 2 tbsp The Larder Confit Chilli Oil (adjust to taste)

• 2 tbsp Butter

• 1 cup Dry White Wine (get something you’d drink!)

• 2 Celery Sticks (diced)

• 1 Shallot or 1 Brown Onion (finely chopped)

• 3-4 Garlic Cloves (minced)

• Fresh Parsley (a small bunch, roughly chopped)

• Fresh Tarragon (a few sprigs, roughly chopped)

• Salt & Pepper (to taste)

Instructions

1. Prep Your Seafood
   Give your mussels and vongole a good rinse, scrubbing them under cold water. Discard any shells that are open and won’t close when tapped.

2. Cook the Chorizo
   In a large, deep pan (preferably a wide skillet or Dutch oven), heat 1 tbsp of the Confit Chilli Oil over medium heat. Add the sliced chorizo and cook until the edges start to crisp up and release their smoky oils, about 3-4 minutes. Remove and set aside, leaving the delicious chorizo oil in the pan.

3. Sauté the Veggies
   In the same pan, add the butter and the remaining 1 tbsp of Confit Chilli Oil. Toss in the celery, shallots (or onion), and garlic. Sauté for 5 minutes or until softened and aromatic. You want that golden caramelization!

4. Add Wine & Simmer
   Pour in the white wine, scraping any chorizo bits off the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly and get all those flavours mingling.

5. Add the Seafood
   Now, it’s time to add the mussels and vongole to the pan. Toss them gently in the wine mixture, then cover with a lid. Let them steam for about 5-7 minutes, shaking the pan occasionally, until the shells open up. Discard any that don’t open.

6. Finishing Touches
   Once the seafood is cooked, stir through the chopped preserved lemon, and return the chorizo to the pan. Season with salt and pepper to taste, and sprinkle in a handful of fresh parsley and tarragon.

7. Serve It Up
   Spoon the mussels, clams, and all that gorgeous, spicy broth into bowls. If you’re feeling extra, serve it with some crusty bread to soak up all that goodness.

Tips for the Perfect Dish

• The Wine: Use a dry, crisp white like a Sauvignon Blanc or a Vermentino to balance the richness of the chorizo and seafood.

• Adjust the Heat: The Confit Chilli Oil adds a nice spicy kick, but you can always dial it up or down depending on your heat tolerance. Feel free to add a little more oil or The Godfather if you’re in the mood for something fiery!

• Preserved Lemon: This ingredient is a game-changer! It gives a burst of bright, tangy flavour, and is a match made in heaven with the seafood. Don’t skip it!