There is a good possibility that you cook your mussels with shallots, garlic, white wine, maybe a chili, dash of cream and chopped parsley. I would say that is the go-to recipe for most people.
I craved mussels with big chunky chips over the weekend but I wanted something different. Well different I got with this fabulous recipe by Georgina Fuggle
Grab yourself a good bottle of vino, some fresh mussels and give this recipe a try.
Bon appétit!
You’ll need
- 500g fresh mussels
- 30g butter
- 2 Tbsp mild olive oil
- 125g chorizo, sliced into thin rounds (try to use a good quality chorizo)
- 2 garlic cloves, peeled and finely chopped
- 2 medium leeks, washed and finely sliced into rounds (I only used the light green and white bits)
- thyme sprigs
- 400ml of cider
- 3 Tbsp of double cream
- Chopped parsley
Method
- 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 or chunky fries to mop up leftover juices