Last year for #SeafoodWeek, Claire Jessiman of Foodie Quine created a fantastic Gin and Tonic mussel recipe. This year, we challenged her again and she came up with a delicious new dish featuring Scottish mussels with cider and venison chorizo.
Ingredients:
- 25g salted butter
- 4 shallots, finely sliced
- 2 large garlic cloves, crushed
- 60g chorizo, peeled and sliced
- 500ml cider
- 1.5kg Scottish mussels
- 1 handful flat leaf parsley, chopped
Serves: 4 as a starter or 2 as a main course
Method:
- Prepare the Mussels: Wash the mussels under cold running water and remove any beards. Discard any mussels that do not close when tapped, as well as any cracked or damaged ones.
- Cook the Vegetables: Melt the butter in a large heavy-based pan with a well-fitting lid. Gently fry the shallots until soft.
- Add Chorizo and Garlic: Add the crushed garlic and sliced chorizo, cooking for a couple of minutes more.
- Add Cider and Mussels: Increase the heat and pour in the cider. Once it comes to the boil, add the mussels.
- Simmer: Cover the pan with the lid, turn down the heat, and simmer for 4-5 minutes, shaking the pan occasionally, until all the mussels have opened.
- Finish the Dish: Add cream (if desired) and parsley, and season with freshly ground salt and pepper. Serve with plenty of crusty bread to mop up the juices.
Recipe and image supplied by Claire Jessiman – Foodie Quine: Foodie Quine