By Claire Jessiman

Scottish Mussels combined with cider from Angus and Wild Venison Chorizo from the Highlands to create a mouthwatering dish of moules. Quick and easy to cook and surprisingly cheap, there’s no need to be scared of preparing, cooking and eating mussels at home. 
For the full Eat Scottish experience I used Cider Bothy Sparkling Cider and Great Glen Charcuterie Venison & Pork Chorizo. This recipe was commissioned by the Scottish Shellfish Marketing Group for 2017’s Seafood Week.
For more recipes from Claire visit www.foodiequine.co.uk

(Serves four as a starter or two as a main course)

Ingredients
25g salted butter 
4 shallots, finely sliced
2 large garlic cloves, crushed 
60g chorizo, peeled and sliced 
500ml cider 
1.5 kg Scottish mussels 
1 handful flatleaf parsley, chopped 
Salt & pepper 
Double cream/crème fraiche - optional

Method
1 Wash the mussels under cold running water and pull out any beards. If any are open, give them a wee tap to see if they will close shut. Discard those that don’t close, along with any that are cracked or damaged.
2 Melt the butter in a large heavy based pan. (Make sure it’s one that you have a well-fitting lid for).
3 Gently fry the finely sliced shallots until soft. 
4 Add the crushed garlic and sliced chorizo and cook for a couple of minutes more.
5 Turn up the heat and pour in the cider. When it comes to the boil add the mussels. 
6 Cover with the lid, turn down the heat and simmer for four or five minutes, occasionally shaking the pan, until all of the mussels have opened. 
7 Add the cream (if desired) and parsley and season with freshly ground salt and pepper. 
8 Serve with plenty of crusty bread to mop up all the juices.

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