Scottish Mussels with Cider and Venison Chorizo

Last year for #SeafoodWeek we asked Claire Jessiman of Foodie Quine to create a recipe for mussels and she came up with a fantastic and delicious Gin and Tonic dish. This year we challenged her again and she did not disappoint.

INGREDIENTS

Serves: 4 as a Starter or 2 as a Main Course

METHOD

Wash the mussels under cold running water and pull out any beards. If any are open, give them a wee tap to see if they will close shut. Discard those that don’t close, along with any that are cracked or damaged.
Melt the butter in a large heavy based pan. (Make sure it's one that you have a well-fitting lid for)
Gently fry the finely sliced shallots until soft.
Add the crushed garlic and sliced Chorizo and cook for a couple of minutes more.
Turn up the heat and pour in the Cider. When it comes to the boil add the mussels.
Cover with the lid, turn down the heat and simmer for four or five minutes, occasionally shaking the pan, until all the mussels are opened.
Add the cream (if desired) and parsley and season with freshly ground salt and pepper.
Serve with plenty of crusty bread to mop up all the juices.

Recipe and image supplied by Claire Jessiman - Foodie Quine: http://www.foodiequine.co.uk

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