Chorizo Cider Mussels

Photo of Chorizo Cider Mussels

Chorizo sausages have a smoky flavour and are a deep red colour from the peppers and paprika used to flavour them. You can find them both fresh and cured in your supermarket; however, The Kilted Chef has used fresh ones in this recipe featuring Nova Scotia mussels. We have added some sweetness with the cider to balance the spiciness of the sausages.


5 lbs Nova Scotia mussels (we recommend Aquaprime Mussel Ranch)
1 tbsp olive oil
¾ cup chorizo sausages, casigings removed (we recommend Meadowbrook Meat Market or The Pork Shop)
1 small onion, finely diced
1 garlic clove, sliced
1 tbsp chopped rosemary
1 cup apple cider (We suggest: Stirling Fruit Farm your local farmers’ market)
4 sprigs fresh rosemary, to garnish
zest of 1 lemon


  1. Rinse the mussels under running fresh water. Throw away any that do not close.
  2.  Heat the oil in a frying pan over medium heat and cook the sausages for 7 to 8 minutes until brown.
  3. Add the onion, garlic and rosemary and stir for a couple of minutes.
  4. Add the mussels, and then pour the cider overtop.
  5. Cover with a lid and turn the heat up to the highest setting.
  6. Cook for about 6 to 8 minutes or until the steam starts to barrel out from under the lid.
  7. Spoon into a bowl or bowls, and pour the broth over the mussels.
  8. You can add a few sprigs of fresh rosemary and the lemon zest to garnish.

Recipe provided by: The Kilted Chef ‘s (Alain Bosse) cookbook Mussels

To find out how you can win a signed Mussels cookbook along with a 5lb bag of mussels from Aquaprime Mussel Ranch click here.

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