Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients
For the mussels
- 1.5kg/3lb 5oz mussels, scrubbed and debearded
- 100g/3½oz chorizo, roughly chopped
- 1 tbsp butter
- 1 large shallot, finely chopped
- 3 garlic cloves, finely sliced
- ½ tsp dried red chilli flakes
- 200ml/7fl oz clear cider, preferably Irish
- 100ml/3½fl oz double cream
- large handful flatleaf parsley, roughly chopped
- sea salt and freshly ground black pepper
For the fries
- 1kg/2lb 4oz potatoes, peeled and cut into skinny fries
- vegetable oil, for deep-frying
Method
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt.
Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling.
Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender.
Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed.
Remove from the heat and stir in the cream and parsley. Season with salt and pepper.
Serve the mussels in a large bowl with the fries alongside.