Accessibility Page Navigation
Style sheets must be enabled to view this page as it was intended.
Print Header


Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 4
I absolutely love mussels and wanted to come up with something a bit different. I came up with this whilst sat in a restaurant over looking the beach in France, eating Moules avec Frites. I noticed that the bar served Magners Cider. After mulling over a pint of it and digging into the mussels I came to the conclusion that a dry cider would really compliment the sweetness of the mussels, this with a bit of spice from the meaty chorizo all works superbly. I love having ciabatta to dunk into the remaining sauce. It is very simple yet so tasty. Enjoy.
  1. Clean mussels really well - scrubbing the shells and removing the beards. Throw away and which are broken or don't close when tapped on the sink.
  2. Heat olive oil in a large pan, add the chopped onion and sauté for 2 - 3 minutes, until slightly colored. Add the chorizo and cook for a further 2 minutes. Add the garlic and cook for another few minutes. Throw in the mussels, pour in the wine and season with black pepper. Cover the pan, bring the liquid to the boil then turn the heat down to medium for 5 minutes, until the mussels steam open.
  3. Spread olive oil onto ciabatta and griddle - rub garlic on.
  4. Throw away any mussels that haven't opened. Stir in the chopped parsley and ladle the mussels into soup plates. Garnish with parsley sprigs, toasted ciabatta and serve.
  • 1 x 1kg Mussels (live if possible, if not frozen from the Fish Society)
  • 1 x 5 ml Olive Oil
  • 1 x Large Onion (finely chopped)
  • 1 x 200g Chorizo (chopped into 1cm cubes)
  • 1 x clove of Garlic (finely chopped)
  • 1 x 500ml Cider
  • 1 x handful flat lead Parsley