Justine Schofield's Spanish Mussels & Clams

Justine Schofield's Spanish Mussels & Clams

Cooking time


1. Place the saffron into the sherry and steep for 10 minutes. Put the onion, garlic, capsicum and chorizo in a food processor and blend until finely chopped. Add the Extra Virgin olive oil and pulse 3-4 times.

2. Heat a large sauté pan or pot over a medium heat and add chorizo mixture. Add the bay leaf and mix to coat everything in the oil. Cook for 15-20 minutes on a low heat with the lid on, stirring frequently, to ensure the capsicum and onions don’t catch and burn. The capsicum and onion should be very soft.

3. Deglaze the pan with the saffron and sherry and turn the heat up to medium-high. Add the tomato puree and bring to the boil. Now add the mussels, followed by the clams. Place the lid on and cook for 3-4 minutes, shaking the pot half way to ensure they cook evenly. They are cooked when the shellfish open. Taste and check seasoning. The seafood should be salty enough.

Ingredients Chevron Icon

1 onion

3 cloves garlic

1 small capsicum

1 chorizo, casing removed

120ml Cobram Estate Classic Extra Virgin olive oil

1 bay leaf

4 strand of saffron

150ml dry sherry, warmed

½ can crushed tomato

500g small black mussels, cleaned

500g small clams (vongole), cleaned