Mussels with Cider and Chorizo Recipe

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.

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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.

Steamed mussels with cider, leeks and chorizo
500g of mussels
30g of butter
2 tbsp of mild olive oil
125g of chorizo sarta, sliced into thin rounds
2 garlic cloves, peeled and finely chopped
2 medium leeks, washed and finely sliced into rounds
thyme sprigs
400ml of cider
3 tbsp of double cream
chopped parsley

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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

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

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

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