Ingredients

• 100g/3½oz chorizo
• ideally Irish
• roughly chopped
• 1 tbsp butter
• 1 large shallot
• finely chopped
• 3 garlic cloves
• thinly sliced
• ½ tsp dried chilli flakes
• 200ml/7fl oz Irish cider (or alternative)
• 1.5kg/3lb 5oz mussels
• scrubbed and debearded
• 100ml/3½fl oz double cream
• handful flatleaf parsley
• roughly chopped
• sea salt and freshly ground black pepper
• 4 sourdough bread slices
• to serve

Directions

• Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter
• shallot
• garlic and chilli and fry for 2–3 minutes
• until the shallot is tender. Pour in the cider and bring to the boil.
• Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider
• cover with a lid and allow to steam for 4 minutes
• or until open
• shaking once or twice during cooking.
• Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley
• then season with salt and pepper.
• Serve with sourdough to mop up the sauce.