These salty mussels and rich, spicy sauce, is Northern Spain on a plate….and a delicious one to boot.
INGREDIENTS Serves 2
1 tablespoon olive oil
120g chorizo, diced
1 shallot, peeled and finely chopped
1 apple, peeled, and cut into small cubes
3 sprigs fresh thyme, leaves stripped
1kg mussels
200ml dry cider
2 tablespoons flat-leaf parsley chopped
Crusty bread, to serve
METHOD
Put the oil in a large pot for which you have a lid, heat it gently, then add the chorizo and fry, stirring, until it releases all its lovely oils. Add the shallot, apple and thyme, and fry, stirring, on a medium heat until the shallot is tender.
Turn up the heat to high, cook for 30 seconds or so, to make sure the mix is good and hot, then tip in the mussels and the cider.
Cover with a tight-fitting lid and leave to cook, shaking the pan once or twice, for a minute or two, until all the mussels have opened….discard any that refuse to open.
Use a slotted spoon to scoop the mussels into a serving bowl or two individual bowls, bring the cooking liquid to a rapid boil and bubble hard for a minute, so it reduces and thickens slightly.
Stir in the chopped parsley, then pour over the mussels and serve with lots of crusty bread.
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