MUSSELS, GUBBEEN CHORIZO, & CIDER

Ingredients

Serves 4

2kg of rope mussels

120g Gubbeen chorizo diced in small cubes

500ml Llewellyns ‘Double L’ cider

80g Dalkey mustard

200ml Glanbia cream

2 large shallots finely sliced

80ml Donegal rapeseed oil

Pea shoots

Put a large pot on a low heat and add 2/3 of the rapeseed oil, lightly fry the chorizo and shallots, put the heat up high, add the mussels and cider and put a lid on the pot.

When mussels have opened add the mustard and cream and bring back to the boil..

 To assemble: Spoon into a deep bowl, sprinkle pea shoots over the top, drizzle with remaining rapeseed oil. Serve immediately