Quick and easy recipe for Mussels with Chorizo and a creamy dijon sauce
600-700g fresh mussels
1/2 Tbsp butter
1 Tbsp olive oil
1/2 onion, finely diced
75g chorizo sausage, chopped
1 clove garlic, chopped
3 sprigs of fresh thyme or 1 tsp dried thyme
150ml cider, light beer or white wine
2 Tbsp cream
1 tsp dijon mustard
Salt and freshly ground black pepper to taste
2 Tbsp chopped fresh parsley
Fresh crusty sourdough or ciabatta bread, for serving
Rinse the mussels under cold running water (this helps to remove any sand or other bits), and scrub off any bits of ‘grassy beard’ that might still be stuck to them. If using fully shelled mussels, discard any mussels that are partially open at this point, you want them to be tightly closed.
Heat a large heavy-based pot on medium-high, add in the olive oil and butter and when the butter starts to foam, add in the onions and chorizo. Cook for about 3 minutes, then add in the garlic and thyme and cook for another minute.
Add in the cider and simmer for 2-3 minutes, then and in the cream, mustard and the mussels. Place the lid on the pan and steam for 4 minutes, tossing vigorously from time to time. This will help the mussels to open.
Add salt and black pepper to taste, stir gently and then remove from the heat. Spoon into warmed bowls, serve with chunks of the fresh bread, or even my simple rosemary foccacia and eat immediately.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.