Ingredients

  • 1kg mussels
  • 2 tablespoons olive or rapeseed oil
  • 2 garlic cloves, crushed
  • 60g chorizo, diced
  • 2 shallots, finely chopped
  • 100ml single cream
  • 100ml white wine
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

Recipe by Clodagh McKenna
  1. Start by prepping the mussels. The shells should be tightly shut and if not, should promptly close if you tap them with your finger. If they do not close, they are not alive and should be discarded. Wild mussels will have a ‘beard’, which is a clump of fibres they use to navigate and attach themselves to rocks on the seabed. Before cooking, this beard will have to be removed. To do this, give the beard a sharp tug and pull it towards the hinge of the mussel before discarding. Next, rinse the mussels in cold water to remove any sand, and, using a knife, carefully scrape off any barnacles.
  2. Heat the oil in a large saucepan over a medium heat. Stir in the garlic, chorizo and shallots. Cover and leave to sweat for three minutes. Turn the heat up to high and stir in the cream and white wine, followed by the mussels. Stir well, cover and cook for approximately 6-8 minutes. After this time, the shells should have opened, which means they are cooked. Discard any mussels whose shells have not opened.
  3. Finish by sprinkling the chopped parsley over the mussels and stirring once more to bring all the flavours together. Divide the mussels between two warmed bowls and pour over the remaining sauce.

explore our

Similar Recipes

Main courses

Cheesy Bobotie Bun Bake

To make the buns: Place the flour, sugar and salt in...

Sides & Nibbles

Barbecue Potato Kebabs with Harissa Herb Butter Dip

Soak the wooden skewers in cold water for about 30 minutes. If ne...

Serves 4
Main courses

Cheesy-Grilled Haddock

This is a really tasty way of serving fish and one that all of the family is sur...

Serves 4
Desserts

No Bake Salted Caramel Cheesecake Jars

For the biscuit base, melt the butter and crush the digestives in a...

Sides & Nibbles

Mini Quiches

1. Take the puff pastry out of the refrigerator and let it come to room temperat...

Starters

Sizzling Prawns with Chilli & Garlic

Heat the olive oil in a large frying pan with 15g of the butter. Once the bu...

Serves 4
Baking

Kerrygold Rainbow Cake

For the Layers 1. Grease and flour a 20cm diameter baking pan and set...

see more