José Pizarro’s mussels with cider, chorizo and apple bring northern Spain to the table
A coastal‑inspired dish blends Galician mussels, Asturian cider and apple, and smoky chorizo for a flavorful Spanish feast.
Chef José Pizarro offers a dish that walks a culinary line across northern Spain, pairing Galician mussels with Asturian cider, apple and the region’s smoky chorizo.
Ingredients
1 tbsp olive oil
120 g chorizo, diced
1 banana shallot, peeled and finely chopped
1 apple, peeled, cored and cut into small cubes
3 sprigs fresh thyme, leaves stripped
1 kg cleaned live mussels
200 ml dry cider
2 tbsp finely chopped flat‑leaf parsley
Crusty bread, to serve
Preparing the mussels
Rinse each mussel under cold running water, discarding any with cracked shells. Tap slightly open shells on a worktop; if they do not close within 30 seconds, set them aside. Remove beards and scrape away any barnacle or worm casts with a sharp knife.
Cooking method
Heat the olive oil in a large, lidded pot over gentle heat.
Add the diced chorizo and stir until it releases its oils.
Stir in the shallot, apple and thyme; cook on medium heat until the shallot softens.
Increase the heat to high for about 30 seconds to bring the mixture to a hot, even temperature.
Tip in the cleaned mussels and pour in the cider; the cider should hiss on contact.
Cover tightly and shake the pot once or twice, cooking for one to two minutes until all mussels open. Discard any that remain closed.
Using a slotted spoon, transfer the mussels to serving bowls.
Bring the cooking liquid to a rapid boil and let it bubble for a minute to reduce and thicken slightly.
Stir in the chopped parsley, then pour the broth over the mussels.
Serve immediately with plenty of crusty bread for mopping up the sauce.
The Guardian notes that this recipe is part of its effort to publish sustainable seafood dishes, and readers are encouraged to check regional sustainability ratings.
