Blogs and media Recipe blog Mussels with chorizo and parsley By Hubbub team member Aoife Allen Surrounded by strong tides and clean water, Ireland is the perfect place of mussels to grow. The chorizo in the recipe brings a modern twist and nice spiciness to this traditional dish. Ingredients (Serves 6) 2kg mussels 250ml white wine 250ml water A splash of olive oil 1 large onion 3 cloves garlic 200g Gubbeen chorizo (or any outdoor bred chorizo) 1 red chilli 1 lemon 1 large bunch of parsley Method To prepare the shellfish, put them into a large container (or bowl or the sink) and then rinse well. Shake the container so that the shells rattle off the side, then check each one quickly before transferring to another container. If the shell is open, tap again and if it stays open, throw these ones away. Do the same with any broken or cracked shells. Next, chop the onion very fine, mince the garlic and finely chop the chilli. Deseed the chilli if it’s very hot. Use a large, heavy based pot with a tight fitting lid. Sweat the onion and garlic and over a low heat in a splash of olive oil until soft. Next add the chilli and the chorizo, and saute for around four minutes. Turn up to medium heat, add the liquid and allow it to come to the boil. Slide in the cleaned mussels, put the lid on, and leave to steam for around 5 minutes - until all the shells have opened. Pour into a large colander and catch the juices, return the juices to the pan and reduce over a high heat for a couple of minutes. Season with black pepper and check for salt. In the meantime finely chop the parsley and cut the lemons into wedges. Finally, pour the cooking juices over the mussels, toss well with the parsley and serve piled up in dishes with a wedge of lemon. Aoife donated this recipe to celebrate St Patrick’s Day. Coming from Dublin, Aoife says this recipe is a firm favourite amoungst her friends and are a modern twist on a traditional Irish dish. We’d love to know how you found the recipe. Drop us a message on our social media or email us your thoughts.