By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
hide storyshow story
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Steamed mussels with cider, leeks and chorizo
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Steamed mussels with cider, leeks and chorizo