Mussels with Chorizo, Smoked Paprika and Cider

Steps

1. Step 1

   Put the mussels in a large bowl of cold water. Scrub the shells and pull off any stringy beards. Discard any mussel with a cracked shell, and any open one that won't close when you tap it. Drain and keep cold until you cook.

   10 min

   • 4 lb mussels
2. Step 2

   Heat the olive oil in a large pot or deep skillet with a lid over medium heat. Add the chorizo and cook, stirring, until it crisps at the edges and turns the oil red, 3 to 4 minutes. Scoop the chorizo out with a slotted spoon onto a plate, leaving the oil behind.

   4 min

   • 1 tbsp olive oil
   • 6 oz cured Spanish chorizo
3. Step 3

   Add the onion to the pot and cook until soft and translucent, about 5 minutes. Stir in the garlic and smoked paprika and cook just 30 seconds, until fragrant — don't let the paprika scorch.

   6 min

   • 1 onion
   • 4 cloves garlic
   • 1 1/2 tsp smoked paprika (sweet)
4. Step 4

   Pour in the cider, turn the heat to high and let it boil for 2 minutes to cook off the raw edge.

   2 min

   • 1 1/2 cups dry hard cider
5. Step 5

   Add the mussels, cover and steam over high heat until the shells open, 5 to 7 minutes, shaking the pot once or twice. Discard any mussels that stay shut.

   7 min

   • 4 lb mussels
6. Step 6

   Lift the mussels into wide bowls with a slotted spoon. Stir the cream into the broth and let it bubble for 1 minute, then taste and add salt if it needs it (the chorizo is already salty). Stir in the crisped chorizo and most of the parsley.

   2 min

   • 6 oz cured Spanish chorizo
   • 1/3 cup heavy cream
   • 1/4 cup flat-leaf parsley
   • salt
7. Step 7

   Spoon the broth, chorizo and all, over the mussels. Scatter with the remaining parsley and serve with lemon wedges and crusty bread for mopping.

   • 2 tbsp flat-leaf parsley
   • 1 lemon
   • 1 crusty bread loaf

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026