Spicy mussels with chorizo and Irish cider

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2


By Donal Skehan
From Saturday Kitchen


  • 100g/3½oz chorizo, ideally Irish, roughly chopped
  • 1 tbsp butter
  • 1 large shallot, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ tsp dried chilli flakes
  • 200ml/7fl oz Irish cider (or alternative)
  • 1.5kg/3lb 5oz mussels, scrubbed and debearded
  • 100ml/3½fl oz double cream
  • handful flat leaf parsley, roughly chopped
  • sea salt and freshly ground black pepper
  • 4 sourdough bread slices, to serve
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