Steamed mussels with cider, leeks and chorizo

The combination of mussels, leeks, cider and chorizo is a match made in heaven – just make sure you serve Georgina Fuggle's stunning dish with plenty of bread for mopping up that beautiful sauce.
 
Link to full recipe (courtesy of greatbritishchefs.com)
 
You can buy live Cornish rope-grown mussels for this recipe in our Online Shop. Georgina's recipe for two people requires 500g of mussels, which sounds like a bit of a small portion to us! We'd usually recommend at least 1kg of mussels for two people for a main course. We sell our mussels in 2kg and 5kg bags so, if you're cooking for two, you'll have more for another recipe (just use them within two days of delivery). Alternatively, scale-up the recipe for more people: our 2kg bags will serve four people, and our 5kg bags will serve 10.
 
You can also pick up some high-quality cooking chorizo in our Online Shop, from top Spanish producer Martínez Somalo based in La Rioja.
Cooking style
On the hob
Preparation: Moderate

  • Provenance

    Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details

  • How to store mussels

    Live mussels (without shells removed) should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.

     

    Do not store shellfish:

    In airtight containers (boxes or bags) because they need to breathe

    In water or directly on ice since the fresh water may drown them

     

    Do:

    Discard mussels, oysters, clams or any other live shellfish if their shells crack or break

    Discard any shellfish if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped

  • How to clean, prepare and cook mussels

    Link to video (courtesy of bbcgoodfood.com)