2kg live mussels, scrubbed and de-bearded
1 tablespoon olive oil
1 shallot, finely diced
50g chorizo sausage, diced
100ml Gwynt y Ddraig Orchard Gold cider or similar medium cider
1 tablespoon double cream (optional)
handful of flat leaf parsley, chopped
Discard any mussels that do not close when tapped or ones that are open.
Heat the oil in a large pan, add the shallot and cook until soft but not coloured. Add the chorizo and cook for about 5 minutes until lightly coloured. Add the cider and turn up the heat until it begins to bubble.
Tip in the mussels and cover with a tight fitting lid. Give the pan a shake and cook for 4 minutes or until the mussels have opened. Add the cream if desired and heat for a further minute.
Discard any unopened mussels.
Serve with chopped parsley and crusty bread or chips.