BBQ Mussels with Chorizo and Risoni Pasta
- 2 tomatoes, sliced into quarters
- 2 courgettes, sliced into 4 lengthwise then sliced into pieces
- 2 Tbsp Select olive oil
- 1 Tbsp cumin seeds
- Salt and pepper to taste
- 2 chorizo sausages, peeled and sliced
- 24 mussels, cleaned and debearded
- 100 g risoni
- 1 lemon
- 1 cup coriander leaves
- ½ red onion, sliced thinly
- 1 tsp chilli flakes
Preheat BBQ (with lid) or oven to 190°C. Place tomatoes and courgettes onto a small baking tray and drizzle with olive oil. Sprinkle over the cumin seeds and season with salt and pepper. Roast in the BBQ or oven for 10 minutes then add chorizo. Cook for a further 10 minutes or until everything is a nice brown colour. Set aside and turn BBQ or oven to high or 230°C.
Meanwhile, bring a medium saucepan of salted water to the boil then add the risoni. Cook for 7 minutes, stirring once or twice and then drain and place in a bowl. Drizzle with 2 teaspoons olive oil and stir through.
Drizzle mussels with remaining oil and heap them onto the hot plate side of the BBQ and close the lid. If you don’t have a BBQ with a lid then make a bowl with tinfoil, put in the mussels, seal it with more foil and put it on the hot plate of the BBQ.
When the mussels are just beginning to open remove them and quickly pull from the shell and place into a bowl. Be careful as they will be hot. Make sure you keep a few in the shell for a garnish. Add risoni, tomatoes, courgettes, lemon juice, coriander, onion and chilli flakes, season and combine.
Garnish with some mussels kept in their shell and serve hot.
By Brett McGregor