Mussels with Cider & chorizo
25 minutes
3-4
A great "al Iberian" mussel recipe, we hope you enjoy this exciting melange of flavours...
- 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
Details:
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Author: Diana Henry via Vivien
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Prep time:
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Cook time:
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Total time:
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Serves: 3-4
Ingredients:
- 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.