28.05.2025
Mussels with East Coast Cured Whiskey-oak Smoked Chorizo
A delicious, easy and inexpensive seafood dish which works incredibly well with East Coast Cured products.
Ingredients
Serves 4
- 2kg Mussels, cleaned & rinsed
- 2 tbsp Olive Oil
- 1 x East Coast Cured Whisky-oak Smoked Chorizo (100-150g)*, diced
- 4 x Banana Shallots, finely diced
- 350ml White Wine
- 125ml Double Cream
- Large Handful of Flat-leaf Parsley, finely chopped
For serving: Crusty bread and/or your favourite crispy tatties
*It works well with our Whisky-oak Smoked Nduja too and Chorizo & Bourbon too!
Method
- Prep the ingredients
- Heat the oil in a large heavy based pan over a low to medium heat
- Add the chorizo and cook for around 2 minutes, stirring occasionally
- Add the shallots & cook for around 3 minutes more, until they’re translucent and soft
- Add the wine, bring to a simmer & cook until the wine reduces to around two thirds its original volume
- Add the mussels, cover with a lid & let the mussels steam for 6-8 minutes
- After 6 minutes have a wee look & see if all of the mussels are open. If they need a bit longer cook for a further 2 minutes
- Once the mussels are all open & ready (you’ll always have a few that won’t open – they’re dead, so discard them. Don’t eat them or you’ll be sorry!)
- Stir through the cream
- Stir through the parsley
- Divide the mussels between 4 large bowls and serve with crusty bread and/ or crunchy tatties!
Recipe Credit: Susie at East Coast Cured