MUSSELS, GUBBEEN CHORIZO, & CIDER
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
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