Steamed mussels with red wine and chorizo

I spent a few days in the Cotswolds over the summer and came across a dish similar to this in one of the many quintessential English pubs I visited. What can I say, tastes like more……

1 lb diced chorizo
5/6 sliced shallots
Salt and black pepper
2 lbs mussels, cleaned and bearded
1 bottle dry red wine
100 ml double cream
Chopped flat-leaf parsley, to garnish

In a deep pot, shallow fry the chorizo for ten minutes until the fat has rendered and the meat has browned. Remove from the pot, add shallot, salt and pepper. Add the chorizo back to the pot along with the wine, cream and mussels. Cover and cook for 4 – 5 minutes or until the mussels have opened. Discard any unopened mussels and stir to coat with the liquid. Transfer to serving dish and garnish with parsley.


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