José Pizarro’s recipe for mussels with cider, chorizo and apple

Northern Spain on a plate: mussels with cider, apple and chorizo

Whenever I cook mussels, my mind goes straight to Galicia. Some of the best I’ve ever eaten have come from the waters around O Grove, a place I return to whenever I can, and one of my favourite restaurants there is D’Berto, where the seafood is treated with such respect that they barely do anything to it. This dish is like a dance across northern Spain: the mussels come from Galicia, the cider and apples from Asturias, and the region has its own wonderful tradition of smoky chorizo, which brings just enough warmth without overpowering the shellfish. Every ingredient has its place, and together they celebrate one of the most delicious corners of Spain.