Mussels with chorizo

Ingredients for 2 servings:

• 1 kg mussels
• 100 g spicy chorizo
• 100 ml sherry
• 2 garlic cloves
• 1 onion(s)
• 1 carrot(s), yellow
• 1 bell pepper(s), green
• 1 can of tomatoes, chopped with herbs
• 1 tbsp olive oil
• some coriander
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

very spicy

Dice the chorizo ​​sausage. Clean, peel, and dice the carrot. Clean and dry the bell peppers, remove the stems, and cut the peppers into 4-6 strips, then dice them. Peel, halve, and dice the onion. Peel and finely dice the garlic cloves. Heat the olive oil in a large pot. Add the chorizo ​​to the oil and fry for 4-5 minutes over medium heat. Then add the garlic, onion, carrot, and bell pepper to the sausage and fry everything together for another 4-5 minutes, stirring. Add the sherry and the tomato pieces to the pot, mix everything together, and season with salt and pepper. Cover the pot and simmer over low heat for about 10 minutes. Wash the mussels, place them in a sieve, and let them drain, discarding any damaged mussels. Bring the prepared broth to a boil, add the mussels, cover, and simmer for 5 minutes, shaking the pot vigorously occasionally. Reduce the heat to low and simmer for another 5 minutes. Open the pot and place the mussels in portions onto deep plates, discarding any unopened mussels. Sprinkle the cilantro over the mussels and serve with baguette.