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–+ servings

Irish Mussels in White Wine, Cream, and Chorizo

Adding saffron, sherry and chorizo to the mussels creates a wonderfully warming and slightly spicy Spanish-style dish.
Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Starter
Cuisine Mediterranean, Spanish
Servings 2 people

Ingredients
  

  • 1 kg Irish mussels in white wine and cream 2 packs
  • 2 cloves garlic finely chopped
  • 1 whole red onion finely chopped
  • 3 strands saffron
  • 1 handful flat leaf parsley roughly chopped
  • 200 g chorizo diced
  • 1 whole lemon juiced

Instructions
 

  • Heat a heavy-bottomed pan over a high heat. Add in 2 tbsp of vegetable oil. Once hot, fry the chorizo and red onion until starting to brown. Add in the garlic and cook for 1-2 minutes.
  • Add in the mussels, sherry and saffron and stir through. Place a lid on the pan and leave covered for 5-6 minutes, shaking the pan occasionally.
  • Once all the mussels have opened, remove from the heat, add the fresh parsley and squeeze of lemon juice. Serve with warm crusty bread.

Notes

Don't worry if you can't find saffron in your local stores. The chorizo adds a flavoursome kick regardless. 
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