Karen Coakley

  • 1 kg of Mussels, cleaned and rinsed (I like to use Roaring Water Bay)
  • Approx 150g smoked chorizo, cut into small chunks
  • 1 glass of dry cider
  • 1 carton of cream
  • 1-2 tbsp Rapeseed Oil
  • Salt and Pepper
  • Parsley

Heat the oil in a large stockpot over a medium heat, add the oil and then the chorizo and allow the chorizo to cook so it oozes a little of its lovely flavour into the oil.

Pour in the cider and allow it to bubble down by about half before pouring in the cream. You want this mixture to reduce by half again.

Once it’s reduced and still bubbling add in your mussels, give the pot a really good shake before covering with a lid and cooking until all the mussels are cooked.

Serve in a large bowl or smaller ‘Tapas’ style individual ones and ladle lots of the cooking juice over with some crusty bread on the side for mopping up the sauce.