The warm weather is no reason to avoid cooking stew. This ragout, or French-style stew, is hearty but not heavy, with fresh mussels and flavourful chorizo in tomato sauce, making it perfect for a cool spring evening. Cook and serve it in Le Creuset’s signature round French oven in cool mint and you are guaranteed to draw oohs and ahhs at the table.
- Le Creuset 24cm round French oven
- Small saute pan
- Measuring spoons
- Measuring jugs
- Chef’s knife
- 200g cooking chorizo, skinned
- 3 tbsp extra virgin olive oil, plus extra for serving
- 1 medium onion, finely chopped
- 4 large garlic cloves, finely chopped
- ½ tsp crushed dried chillies
- 1 tsp sweet Spanish smoked paprika
- 400g fresh or canned tomatoes, skinned and chopped
- 1 tbsp tomato puree
- 100ml dry white wine
- 100ml fish stock, chicken stock, or water
- 3 tbsp sherry vinegar
- 2 tsp caster sugar
- 1.25kg mussels, cleaned
- 2 tbsp chopped flat leaf parsley
- Garlic toast or slices of rustic bread of your choice
- Salt and pepper to taste
- Cut the chorizo in half lengthwise then across into thin slices.
- Add the olive oil into the Le Creuset 24cm round French oven and place it over a medium heat.
- Add the chorizo as soon as the oil is hot and fry until lightly coloured, about 2 minutes.
- Mix in the onion, garlic, dried chillies, and sweet Spanish smoked paprika.
- Cover the casserole and let the chorizo cook gently until the onion is quite soft.
- Stir in the tomatoes, tomato puree, and your chosen liquid. Allow this to simmer without the lid until reduced by half, about 10 to 15 minutes.
- Separately in a small saute pan, combine the sherry vinegar and sugar. Let it boil until reduced to 2 teaspoons then pour it into the sauce. Season with salt and pepper.
- Add the mussels to the sauce and cook covered with the lid over high heat. Give it a good stir after about 2 minutes and let cook for a few more until the mussels have opened.
- Remove the lid and mix in half the parsley, making sure to coat the mussels well with the tomato and chorizo sauce.
- Toast your bread then place it at the bottom of individual bowls.
- Serve the stew in the French oven on the table. Spoon the stew on top of the bread and sprinkle with the remaining parsley.
Recipe was adapted from Le Creuset