Mussels with chorizo, almonds and parsley
Prep time: 20 minsTotal time: 
Mussels with chorizo, almonds and parsley
Prep time: 20 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2kg mussels
- a knob of butter
- 3 tbsp extra-virgin olive oil
- 6 shallots, finely chopped
- 3 garlic cloves, crushed
- 125g cooking chorizo, chopped small
- 100g blanched almonds, finely chopped
- 3 tbsp chopped flat-leaf parsley
- 100ml dry sherry
Step by step
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Rinse the mussels in a colander under cold running water, pulling out any beards (hairy strands) from the shells using a small sharp knife.
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Melt the butter and oil in a large pan. Add the shallots, garlic and chorizo; cook over a low heat until softened. Stir in the chopped almonds and most of the parsley.
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Tip in the sherry and mussels; turn the heat to high. Cover tightly with a lid and cook for about 5 minutes, shaking the pan occasionally. Discard any mussels that refuse to open.
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Spoon into large, deep bowls and scatter with the rest of the parsley. Eat with crusty bread and pop a dish in the centre of the table for everyone to put their empty shells in.
