Steamed mussels with cider, leeks and chorizo

2
45 minutes

Ingredients

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

Method

1
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