Alice’s Mussels

(Serves 2 starters or 1 main)

1kg Mussels
1 large or two small white onions
2 handfuls of parsley
1/2 chorizo sausage
4 garlic cloves
250ml white wine
1 red chilli
Knob of butter

METHOD

1. Clean up the mussels in the sink and remove the beards.
2. Finely dice the onion, roughly chop the garlic cloves and chilli.
3. In a large pot (big enough to fit all the mussels in) add a tbsp or olive oil or vegetable oil with the butter and put on to a medium heat.
4. Fry onions with a pinch of salt for 2 minutes before adding the garlic and chilli.
5. Remove the skin of the chorizo and cube/slice it. Add to pot and fry for 3 minutes.
6. Pour in the white wine and bring to the boil.
7. Pour all the mussels into the pot, put the lid on and keep on a high heat. Keeping the lid on is essential to steam the mussels open. They should open within 2-3 minutes. Stir occasionally.
8. Chop the parsley and put in the pot once mussels are almost cooked.
9. Once the mussels are all opened, put into serving bowls, leaving the the liquid in the pan.
10. Bring the pan to the boil and reduce by a third before pouring over the mussels.