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The combination of mussels, leeks, cider and chorizo is a match made in heaven – just make sure you serve Georgina Fuggle's stunning dish with plenty of bread for mopping up that beautiful sauce. Use quality chorizo with The Spanish Chorizo Consortium stamp of approval for best results.
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There is something satisfying about discovering a blanket of mussels clinging to a rock. Plucking them from their home and dropping them for a bath in the sink makes fishing trips seem quite manageable. Of course, there are even easier ways. Mussels are at their juiciest for the last and first three months of the year so pick your moment, savour the preparation and inhale the sea steam as the cooking begins.
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To begin, scrub the mussels and remove any sand or beards, knock away any barnacles if you discover them. Discard any open mussels that refuse to close even when given a sharp tap. Rinse well under cold water and set aside
2
Heat the olive oil and butter in a large saucepan over a medium heat and sauté the chorizo. Fry for a few minutes until you have a rust coloured bubbling lava at the bottom of the pot. Add the garlic, chopped leeks and thyme and cook for a further few minutes, until the leek begins to soften and loose their shape
3
Turn up the heat and add the cider and mussels. Cover tightly with a lid and steam for 5–7 minutes, shaking the pan once or twice to encourage the mussels to open. Reduce the heat to a simmer and, using a large slotted spoon, remove the mussels to deep warmed bowls. Pour the cream into the juices and cook for a further couple of minutes before dredging your waiting mussels. Sprinkle parsley liberally and serve with a chunk of bread to mop up leftover juices
In association with The Spanish Chorizo Consortium
Georgina is a chef who's had five years, three cookery courses, one restaurant and a fiercely sharp mother to hone her culinary skills.
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Steamed mussels with cider, leeks and chorizo
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