Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
1.5 kg (3lb 5oz) mussels
110 g (4oz) chorizo
2 tblsp olive oil
120 ml (4½fl oz) dry sherry or white wine
2 tblsp chopped parsley
4 lemon wedges, to serve
Rinse the mussels in cold running water a couple of times to wash away any sand or grit. Give them a scrub to dislodge any barnacles or weed, then remove the ‘beard’ with a tug or a sharp knife. Discard any that are open and won’t close when tapped against a surface.
Cut the chorizo into 3mm (1/8in) slices. Pour the oil into a large saucepan on a medium heat and, when warm, add the chorizo. Cook for 1–2 minutes on each side or until the amber oils are released from the chorizo.
Add the sherry, then the mussels, cover, and cook for 3–4 minutes or until all the mussels have opened. (Discard any that remain closed after cooking – don’t eat these.)
Stir in the parsley, then tip into wide, warmed bowls and serve with lemon wedges and toasted crusty white bread.