Trout with mussel and chorizo salsa

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Jose Pizarro

Ingredients

  • 400g/14oz mussels, scrubbed and debearded
  • 100ml/3½fl oz dry white wine
  • 4 thyme sprigs
  • 2 tbsp olive oil
  • 200g/7oz cooking chorizo, chopped
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp chopped fresh flatleaf parsley
  • 2 trout fillets, pin-boned and skin on
  • salt and freshly ground black pepper
  • crusty bread, to serve
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