I’m currently on the Costa Blanca so it’s time for seafood.
500g mussels, cleaned and rinsed
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled, smashed and finely chopped
1 leek, washed and finely sliced
330ml dry cider
150g chorizo (picante if you prefer), sliced
Fresh coriander, chopped
Black peppercorns, crushed
Heat oil and butter in a larghe saucepan over medium heat and sauté the chorizo until it has coloured the oil. Add the leek and garlic then cook for a few minutes until it has started to soften.
Turn up the heat adding the mussles and cider. Cover with a lid and steam for 5 minutes or so until the mussels have opened.
Remove the mussels to a dish with a slotted spoon then simmer to reduce the liquid.
Add the mussels back to the pan, making sure they are coated with the cooking liquid. Sprinkle with black pepper and coriander then serve with crusty bread and a chilled glass of something.