13/03/2026
Wild garlic season is here and in full swing!!!
Mussels with wild garlic, shalot & chorizo cream, lime leaves, white wine
Start with
Cleaning 1kg of Mussels
Bearded & scraped
Sit in salty water to find out who's dead or alive.
If open - disregard
Closed keep
Take a pot, add Mussels, a glass of white wine, from , we used a gorgeous Albarino.
2 shallots or red onion finely chopped
A nice handful of fresh wild garlic chopped roughly, a few lime leaves.
Place on high heat until the wine starts to boil, then add 150 ml of fresh cream. I added the rind and about 50g of parmesan to my sauce for that extra richness and not to waste the parmesan rind!
Separately take 100g of chorizo lardons and heat in a pot or pan cook until nice and crispy and the oils are released. Set aside. See photos above.
Back to mussels, once the mussels have completely opened, take them from the pot with a serated spoon and place in a bowl.
Let the sauce from the mussel pot keep reducing, ie keep on medium heat for about 5 minutes until thick and creamy, now add your crispy chorizo lardons! Heat on low heat for two minutes and then add more fresh sliced wild garlic! Add a pinch of crackef black pepper. Now add your mussels back into the sauce. Heat them through whilst gently turning them through in the sauce with a large cooking spoon.
Serve in a nice bowl, take the mussels out with a serated spoon and then pour some sauce over, it's good to keep some sauce on the side to dip your mussels into.
We had these with wild garlic, lemon, rosemary & thyme baby smashed & roasted potatoes...very easy! Let me know if you want the recipe 😋 I also made chicken tempura for the brats, with a soya, honey and wholegrain mustard dip!
