Donal Skehan: Spiced Mussels with Gubbeen Chorizo and Irish Cider

Mussels are one of the most inexpensive shellfish on the fishmonger’s counter. They are somewhat labour intensive, but certainly worth the effort for the sweet and tender flesh hidden within the dark blue shells. This is one of my favourite ways to cook them, and while a creamy Irish cider sauce elevates this humble mollusk to lofty heights, the addition of paprika-spiced chorizo adds an important point of difference.

Serve a clattering of these beautiful shellfish with a generous portion of crusty bread to soak up the sauce.

Clean the mussels and discard any that are open before cooking and any that stay closed after cooking.

Place a large pot over a medium heat and cook the chorizo pieces for two minutes, or until just sizzling, but not crisp. Add a knob of butter, allow it to melt and sizzle, before adding the shallot, garlic and chilli flakes. Cook gently for two to three minutes, until the shallot is tender.

Add the cider, and bring to a steady simmer, before adding the mussels.

Cover the pot with a lid and allow them to steam for about four to five minutes, or until they open and are cooked through. Make sure to give the pot a good shake once or twice during the cooking time.

Once cooked, drain the mussels in a colander over a bowl. Tip the mussels into a serving dish and pour the juices from the bowl back into the pot. Bring the liquid to a low simmer before stirring in the cream and parsley.

Season sparingly with sea salt and ground black pepper and pour the hot sauce over the mussels. Serve with some crusty bread.