It's the best time of the year to eat mussels and very good they are to at the moment. I had some in Cornwall a couple of weeks ago and they were fabulous.This sounds a strange combination but it really is very good. The French cook a similar dish with oysters.
- ½ kg mussels, large, closed and well scrubbed
- 2 glass medium-dry white wine
- 2 garlic cloves, peeled and crushed
- 1 small onion, peeled and chopped very finely
- 1 good pinch of saffron
- 124 ml double cream
- 1 spicy sausage, sliced thinly
- 115 g Chorizo, is perfect
- 4 tbsp fresh parsley, chopped
- freshly milled black pepper
- squeeze of lemon juice
- pinch fish stock cube
- Heat the vegetable oil in a deep saucepan, add the garlic, shallot, saffron and cook for 1 minute.
- Next, add the thinly sliced sausage and cook for 3-4 minutes.
- Pour in the white wine and fish stock cube, bring to a boil and cook for 3 minutes.
- Stir well, then add the drained mussels, place on a tight-fitting lid and cook for about 4-5 minutes, occasionally stirring until all the mussels open.
- Lift off the lid, and you will have the gorgeous aroma of the mussels will all be open.
- Taste a little of the juice, check the seasoning, and adjust if necessary with pepper; you probably won't need any salt.
- Using a slotted spoon, lift out the mussels into two large bowls keeping as much juice as possible in the pan.
- Add the double cream and a squeeze of lemon into the pan and stir well.
- Spoon the cooked mussels into 2 deep serving bowls. Ladle the delicious liquor over the mussels.
- Serve with crusty bread and a very large spoon to scoop up all the juice.
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