• 2 kg mussels
  • 1 knob of butter
  • 3 tbsp extra-virgin olive oil
  • 6 shallots, finely chopped
  • 3 garlic cloves, crushed
  • 125 g cooking chorizo, chopped small
  • 100 g blanched almonds, finely chopped
  • 3 tbsp chopped flat-leaf parsley
  • 100 ml dry sherry
  • bread, to serve


  1. 1

    Rinse the mussels in a colander under cold running water, pulling out any beards (hairy strands) from the shells using a small sharp knife.

  2. 2

    Melt the butter and oil in a large pan. Add the shallots, garlic and chorizo; cook over a low heat until the shallots have softened. Stir in the chopped almonds and most of the parsley.

  3. 3

    Tip in the sherry and mussels; turn the heat to high. Cover tightly with a lid and cook for about 5 minutes, shaking the pan occasionally. Discard any mussels that refuse to open.

  4. 4

    Spoon into large, deep bowls and scatter with the rest of the parsley. Eat with crusty bread and pop a dish in the centre of the table for everyone to put their empty shells in.

Nutritional Details

Each serving provides
  • Energy 3454kj 825kcal 41%
  • Fat 39.5g 56%
  • Saturates 7.8g 39%
  • Sugars 4.3g 5%
  • Salt 4.6g 77%

% of the Reference Intakes

Typical values per 100g: Energy 515kj/123kcal

Each serving provides

5.2g carbohydrate 0.5g fibre 11.4g protein

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