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Mussel & Chorizo Broth with Foraged Herbs & Mussels Herbs & Parmesan Shells.

Mussel & Chorizo Broth & Mussels in Shells
After co-hosting a full 13 hour day of foraging with Jesper Launder ( on Anglessey back in April, I headed to Abersoch to visit friends staying there. I took along various foraged items gathered on the event and made a version of this. Two days later I popped back over to Anglessey to gather seaweeds to take back to Leeds, I also picked a few more mussels and then made this dish on my return.
Red Onion
Tomato Puree
White Wine
Seaweed powder 
Wild Garlic 
Sweet Cicely
Wild Fennel 
Seabeet shoots

1) To make the broth: I fried chorizo until slightly crispy, added finely chopped red onion until soft, added garlic, tomato puree, cooked for 3-4mins, added a splash of white wine and reduced until thick.

2) I added a tin of chopped tomatoes, a little seaweed powder, a little boiling water, the cleaned mussels and waited until mussels opened (approx 5-6 mins). 

3) Removed mussels from shells but added shells back to main broth and simmered gently for 20 mins. 5 mins before serving I added wild fennel/wild garlic/sweet cicely stems and stirred into wilt & garnished w/ wild garlic flowers.

4) For the Mussel Shells: I chopped up most of the mussels & popped them in a pan with some of the other ingredients from the broth & cooked until most of liquid evaporated, I added finely chopped wild fennel, wild garlic & jack-by-the-hedge to this, seasoned with truffle salt/fresh black pepper, covered in grated parmesan and popped in oven to crisp up.

5) Garnished w/ wild fennel/sweet cicely.Served it all with fresh crusty bread and lightly steamed, buttered Seabeet shoots. 


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