Ingredients

• 1.5kg/3lb 5oz mussels
• scrubbed and debearded
• 100g/3½oz chorizo
• roughly chopped
• 1 tbsp butter
• 1 large shallot
• finely chopped
• 3 garlic cloves
• finely sliced
• ½ tsp dried red chilli flakes
• 200ml/7fl oz clear cider
• preferably Irish
• 100ml/3½fl oz double cream
• large handful flatleaf parsley
• roughly chopped
• sea salt and freshly ground black pepper
• 1kg/2lb 4oz potatoes
• peeled and cut into skinny fries
• vegetable oil
• for deep-frying

Directions

• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt.
• Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling.
• Add a knob of butter
• allow it to melt and sizzle before adding the shallot
• garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender.
• Pour in the cider
• bring to a boil
• then add the mussels. Cover with a lid and allow them to steam for about 4 minutes
• shaking the pot from time to time
• until the mussels are fully open. Discard any mussels that remain closed.
• Remove from the heat and stir in the cream and parsley. Season with salt and pepper.
• Serve the mussels in a large bowl with the fries alongside.