Steamed mussels with cider, leeks and chorizo

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


  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.
  3. Add the garlic, chopped leeks and thyme and cook for a further few minutes, until the leek begins to soften and loose their shape
  4. 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.
  5. 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.
  6. Sprinkle parsley liberally and serve with a chunk of bread or chunky fries to mop up leftover juices

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