Serves 4-6
[Serves 4 as a main course]
Ingredients:
2.5kg fresh mussels
15g butter
1 medium onion, finely chopped
2 garlic cloves, crushed or finely grated
4 tablespoons finely diced chorizo
400ml dry cider
100ml cream
2 tablespoons finely chopped parsley and chives, mixed
Salt and pepper
Method:
Scrub the mussels thoroughly and remove the beards. Discard any with open shells that do not close when sharply tapped.
Place a large saucepan or casserole dish – big enough to hold all the mussels – on a medium heat. Add the butter and when melted, add the onion and garlic and cook gently for 6-8 minutes until the onion is softened. Add the diced chorizo and cook for another 3 minutes. Add the cider and bring to a simmer, cook for a minute then add the mussels, cover with a tight fitting lid, increase the heat to high and cook for 3-4 minutes, stirring occasionally, until all the mussels have opened. Discard any that do not.
Remove the mussels, leaving the cooking liquid in the pan, then stir in the cream and parsley. Bring to the boil and allow to boil uncovered to reduce for a few minutes until ever so slightly thickened. Taste for seasoning, then divide the mussels between bowls and pour over the sauce.
Serve immediately with some crusty bread to mop up all the juices.
