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|
- Rinse the mussels under running fresh water. Throw away any that do not close.
- Heat the oil in a frying pan over medium heat and cook the sausages for 7 to 8 minutes until brown.
- Add the onion, garlic and rosemary and stir for a couple of minutes.
- Add the mussels, and then pour the cider overtop.
- Cover with a lid and turn the heat up to the highest setting.
- Cook for about 6 to 8 minutes or until the steam starts to barrel out from under the lid.
- Spoon into a bowl or bowls, and pour the broth over the mussels.
- You can add a few sprigs of fresh rosemary and the lemon zest to garnish.
To find out how you can win a signed Mussels cookbook along with a 5lb bag of mussels from Aquaprime Mussel Ranch click here.