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.
