Spanish chef José Pizarro has shared a recipe for mussels with cider, chorizo and apple that draws inspiration from the coastal regions of northern Spain. The dish combines ingredients from Galicia, Asturias, and other areas to create a meal that highlights regional traditions.
Pizarro notes that his mind goes straight to Galicia whenever he cooks mussels. He cites O Grove as a place where he has eaten some of the best shellfish, often at a restaurant called D’Berto. There, the seafood is treated with minimal intervention to let the natural flavors shine. This recipe attempts to capture that spirit by balancing the sweetness of apples and cider with the smokiness of chorizo.
Preparing the Shellfish
Proper preparation is essential for this dish. Pizarro advises washing mussels under cold running water before cooking. Any shells that are cracked or broken should be discarded immediately. If a mussel is slightly open, it should be tapped on a hard surface. The shell should close within 30 seconds. If it remains open, the mussel is no longer safe to eat and must be thrown away.
Cooks should also remove the beards and scrape off any barnacles or worm casts from the outside of the shells using a sharp knife. This ensures a clean eating experience and removes any unwanted textures.
Building the Flavor Base
The cooking process begins with heating olive oil in a large pot with a tight-fitting lid. Diced chorizo is added to the oil and fried gently. The goal is to release the oils from the sausage, which will form the base of the sauce. Once the chorizo has rendered its fat, a peeled and finely chopped banana shallot is added.
Pizarro also includes peeled, cored, and cubed apple in the pot. Three sprigs of fresh thyme, with the leaves stripped, are added for aroma. The mixture is fried on medium heat until the shallot becomes tender. The heat is then turned up to high for about 30 seconds to ensure the pan is very hot before the mussels are added.
The cleaned mussels and 200ml of dry cider are tipped into the pot. The cider should hiss upon contact with the hot pan. The lid is placed on immediately, and the mussels are left to cook for one to two minutes. The pot should be shaken once or twice during this time to ensure even cooking. All mussels should open during this process. Any that remain closed after cooking should be discarded.
Once the mussels are cooked, they are removed from the pot using a slotted spoon and placed in a serving bowl. The remaining liquid in the pot is brought to a rapid boil and bubbled hard for one minute. This reduces the liquid and thickens it slightly. Finely chopped flat-leaf parsley is stirred into the sauce, which is then poured over the mussels. The dish is served with crusty bread to soak up the flavorful juices.
The Guardian encourages readers to check seafood sustainability ratings for their region before purchasing ingredients. Ratings are available for the UK, Australia, and the US.
Source: The Guardian
