Steamed Connemara Mussels with Gubbeen Chorizo and David Llewellyn Cider Cream
1kg Connemara Mussels
1x fine diced small Shallot
20g fine diced leek
70g fresh cream
30g David Llewellyn Apple Cider
50g rough diced Gubbeen Chorizo
20g Chopped fresh parsley
Take a heavy-based pot, put on medium heat, sweat the shallot, leek and chorizo till half cooked with no colour.
Put the mussels in the pot, turn on the heat to full and add apple cider, Cover with a pot lid for 3-5 minutes.
Remove lid, add cream and herbs.
Take off heat and serve in a bowl.