"Mussels are a classic and a crowd pleaser. Although I love the original French recipe, I think chorizo and dill add an interesting layer to an otherwise familiar flavour profile. This is a perfect dish to make on a lazy weekend lunch, served in the sun and al fresco" Nuno Mendes.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
- 1kg of mussels, cleaned and de bearded
- 200g of Spanish cooking chorizo, peeled and diced (small cubes)
- 6 cloves of garlic, peeled, degermed and finely chopped
- 1 bunch of dill, washed, picked off stem and finely chopped
- 3 tablespoons of extra virgin olive oil
- 1 cup of dry white wine
- 150g of very good quality unsalted butter, cubed and kept cold
- Black pepper, crushed, to taste
- Grilled country bread to serve on the side
- 2 lemons cut into halves or quarters
In a large, shallow Crane S5 frying pan, add the olive oil, garlic and chorizo and cook on a low heat until fragrant and the chorizo has rendered all of its fat (5-6 minutes).
Turn the heat up and add the mussels, spreading them evenly around the pan. Add the white wine and cover.
Steam until they open and make sure you discard any mussels which remain closed after cooking.
Add the cold butter and swirl the pan around to emulsify it in the sauce. Add the chopped dill and serve instantly. Serve the pot to the middle of the table with plenty of grilled bread and some lemon wedges on the side to garnish to taste.