It's the best time of the year to eat mussels and very good they are to at the moment. I had some in Cornwall a couple of weeks ago and they were fabulous.This sounds a strange combination but it really is very good. The French cook a similar dish with oysters.
- ½ kg Mussels, large, closed and well scrubbed
- 2 glasses medium dry white wineA pinch fish stock cube
- 2 cloves of garlic, peeled and crushed
- 1 small onion peeled and chopped very finely
- 1 good pinch of saffron
- 124mls double cream
- 1 spicy sausage sliced thinly
- about 115g in weight Chorizo is perfect
- 4tbsp chopped fresh parsley
- Freshly milled black pepper
- A squeeze of lemon
- Heat the vegetable oil in a deep saucepan, add the garlic, shallot, saffron and cook for 1 minute.
- Next, add the thinly sliced sausage and cook for 3-4 minutes.
- Pour in the white wine and fish stock cube, bring to the boil and cook for 3 minutes.
- Stir well then add the drained mussels, place on a tight fitting lid and cook for about 4-5 minutes, stirring occasionally until all the mussels open.
- Lift of the lid, and you will have a gorgeous aroma the mussels will all be open.
- Taste a little of the juice, check the seasoning, and adjust if necessary with pepper, you probably won't need any salt.
- Using a slotted spoon, lift out the mussels into two large bowls keeping as much juice as possible in the pan.
- Add the double cream and a squeeze of lemon in to the pan and stir well.
- Spoon the cooked mussels into 2 deep serving bowls.Ladle the delicious liquor over the mussels.
- Serve with crusty bread and a very large spoon to scoop up all the juice