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Many thanks to Vivien for sharing this "al Iberian" mussel recipe with us; we hope you enjoy this exciting melange of flavours.

Shopping list

3kg Cornish mussels
4 tbsp olive oil.
1 x large sweet Spanish onion or 2 x onions (finely chopped).
200g - 250g chorizo sausage (skinned and cut into chunks).
3 x garlic cloves (large!).
500 ml (or 350ml) dry cider. (see comments above for quantities)
Ground black pepper.
3 tbs chopped parsley.



Heat the oil and saute chorizo, then add the onion and cook until softened and slightly coloured.

Add the garlic (finely chopped or mashed with salt) and cook for a couple of minutes longer.

Throw in the mussels and pour the cider over, season with the pepper. Bring to the boil, reduce the heat and cover to leave the mussels to open - 2 - 4 minutes.


"Thank you for your delivery of wonderful Cornish Mussels. The recipe I used came from 'Plenty" by Diana Henry - We found that 500ml of cider was a tad too much and that the mussels were beautifully cooked after only a couple of minutes. We also used the stronger chorizo as opposed to the standard." - Vivien


Serving suggestion

Serve sprinkled with fresh parsley and loads of wonderful fresh bread

Serves3 - 4

Total Time25 minutes

Preparation Time15 minutes

Cooking Time10 minutes

Recipe TypeShellfish Recipes

Fish TypeMussels

AuthorDiana Henry via Vivien

Publication Date21 March 2012

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