Ingredients

  • 2 cloves of garlic
  • 250 milliliters Anisette or Sambuca
  • 8 Cooking Chorizo Sausages
  • 1 pound fresh mussels, scrubbed
  • 400 grams tinned chopped tomatoes
  • 2 handfuls cherry tomatoes, halved
  • 1 handful fresh parsley
  • 2 packs of feta
  • Double Cream
  • Chilli flakes
  • Paprika
  • Salt, pepper
  • Olive oil

Steps

  1. In a large sauté pan, cook the sausage until brown over medium-high heat, about 6 minutes. Add paprika, chilli flakes and freshly ground black pepper.
  2. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.
  3. Add the Sambuca, feta and parsley. (And cream if needed)
  4. Add mussels and bring to a boil.
  5. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.