tbsp olive oil
large onion, finely chopped
g chorizo, skin removed and cut into chunks or rounds
small garlic cloves, finely chopped
can chickpeas, drained & rinsed
cup dry white wine
tbsp chopped fresh flatleaf parsley, plus extra sprigs, to garnish
Clean the mussels well, scrubbing the shells and removing the beards. Throw away any which are broken or don’t close when tapped on the side of the sink.
Heat the olive oil in a large pan, add the chopped onion and sauté for 2-3 minutes, until slightly coloured. Add the chorizo and cook for a further 2 minutes. Add the garlic and chickpeas and cook for another few minutes. Throw in the mussels, pour in the wine and season with black pepper. Cover the pan, bring the liquid to the boil then turn the heat down to medium for 5 minutes, until the mussels steam open.
Throw away any mussels that haven’t opened. Stir in the chopped parsley and served topped with additional parsley sprigs and serve.
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