Grilled Conwy mussels with chorizo

You will need:

Olive oil, Shallots, Garlic, Chorizo, Red wine, Conwy mussels, Sherry vinegar, Thyme, Salt, Butter, Breadcrumbs, Parmesan cheese

Fry the chopped shallots, garlic and chorizo in some olive oil until soft. Add 150ml of wine and your fresh Conwy mussels, close the lid and cook for a few minutes.

Remove the mussels and put the juices to one side. Discard the top shells and lay the remaining half on a baking sheet.

In a pan mix a teaspoon of sherry vinegar with some chopped thyme leaves and a pinch of salt. Reduce down and spoon over the mussels.

Combine some butter with the breadcrumbs and parmesan and add to the top of the mussels before placing under the grill.

Once golden brown, serve the mussels on a salad of watercress and rocket leaves. Great as a part of a simple tapas selection

Mussels are 100% safe to eat as long as you follow two simple guidelines. Before cooking, discard any mussels if the shells don’t close when tapped. After cooking, discard any mussels that don’t open. Enjoy!