Mussels with smoked chorizo, cider and cream.
Ingredients
- 1kg of mussels
- 1 medium shallot, finely chopped
- 120g fresh gubbeen chorizo, cut into small cubes
- 250 ml of Irish craft cider
- 200 ml of cream
- 1 tbsp of oil
- Sea salt & black pepper
- Chopped fresh flat leaf parsley
Homemade frites
- 6 large potatoes peeled and cut into very thin matchsticks
- Oil for deep frying
- Salt
Method
- Heat the oil in a large frying pan or saucepan over a medium heat.
- Add the onion and sweat for 5 minutes then add the chorizo and allow to cook for another 5 minutes.
- Turn the heat up and add the cider, allow it to reduce down by roughly 1/3 before adding the cream.
- Season with Salt and Pepper and allow the cream to come up to a boil.
- Add the mussels to the sauce, give a good stir to coat them evenly with the sauce, cover and cook until all the mussels have opened. This shouldn't take more than 5 minutes.
- Pour into your favourite serving bowl, sprinkle with chopped fresh parsley and serve with sourdough for mopping up the girlies juices.
Note: We love to bring back memories of family holidays in France by serving this with Homemade Frites.
Homemade frites
- Rinse the chopped potatoes in a colander very well then pat dry.
- Heat a deep fat fryer to 150 degrees and put half the chips in (don't over load) and allow them to cook for a few minutes until they turn a milky white colour.
- Remove them and drain them on kitchen paper before allow them to cool completely. Fry the next batch the same way.
- To fry the chips a second time turn the fryer to 180 degrees and place the cool chips in and cook until they're golden and crisp.
