Devon Moules with Cider and Chorizo
What can I say about this one....so simple and yet it's a hit with everyone (even the kids couldn't get enough! We did this on the beach with friends on a warm spring afternoon. The Moules were foraged that morning and were cleaned in advance to remove all the barnacles and beards!
On an open fire, portable bucket BBQ, or similar you simply do the following:
Finely dice onions or Shallots and also a decent clove of garlic. Get them softening in a large pot on your fire/BBQ for about 5 minutes but don't let them burn or colour. After a couple of minutes add the chorizo and stir it all together. Take you mussels and pour them into the pot - it may be worth doing 2 batches otherwise quantity may be a little unwieldy. Also it means you get a second helping!! Quickly add a small amount of Ashcombe Cider to the pot just to have some moisture in the pan and then cover for 4 minutes with the lid on. Add the remaining cider and cover again for a further 4 minutes. Discard any mussels that haven't opened.
You should now have a steaming pot of deliciously fragrant Cider-moules to be eaten with a fresh whole grain loaf and a glass of cider!
You can also put a nice dollop of creme-fraiche into the pot at the end and stir for a creamy sauce if you prefer.
2-3 kg of fresh devon mussels - cleaned
1 large clove of garlic
200g of diced whole chorizo
1 500ml bottle of Ashcombe Medium Dry Cider