Spiced mussels with chorizo and Irish cider and fries

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Donal Skehan


For the mussels

  • 1.5kg/3lb 5oz mussels, scrubbed and debearded
  • 100g/3½oz chorizo, roughly chopped
  • 1 tbsp butter
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely sliced
  • ½ tsp dried red chilli flakes
  • 200ml/7fl oz clear cider, preferably Irish
  • 100ml/3½fl oz double cream
  • large handful flatleaf parsley, roughly chopped
  • sea salt and freshly ground black pepper

For the fries

  • 1kg/2lb 4oz potatoes, peeled and cut into skinny fries
  • vegetable oil, for deep-frying