Mussel, Chorizo and White Bean Chowder

Scott Goss

Scott Goss

6th July 2016

Mussel, Chorizo and White Bean Chowder

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Mussel, Chorizo and White Bean Chowder recipe a try yourself? Easy cider steamed mussel recipe, served with chorizo and white bean chowder. To serve 4 as a starter.


  • 1kg fresh Mussels
  • 100ml Dry Kent Cider (such as Curious Apple)
  • 2 Shallots
  • 2 cloves Garlic
  • 1 stick Celery
  • 15g Butter
  • 200ml Double Cream
  • 100g Chorizo
  • 3 Spring Onions
  • Fresh Chives
  • 200g Cannellini Beans


Steam the mussels in the cider until they are open.
Drain, remove meat from shells and reserve liquor.
In a separate pan, sweat the shallots, garlic and celery in butter until soft and uncoloured.
Add double cream and reserved mussel liquor. Emulsify at the boil.
Take off the heat and add the mussel meat back to the pan.
Dress plate with mussels, cooked cannellini beans, chorizo cubes, chives and spring onions.
Serve with bread and cider.

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