Mussels with potatoes & chorizo

Serves 6

2 tbsp olive oil
2 large potatoes, peeled and diced
375g chorizo, sliced
3 garlic cloves, crushed
125ml fish stock
4 tbsp fino sherry
about 2-3 dozen large mussels, cleaned
salt & black pepper
chopped flat leaf parsley to garnish

1. Heat the olive oil in a large saucepan, add the potatoes, and cook gently, stirring from time to time, for 12-15 mins until golden and softened. Add the chorizo and garlic, and cook, stirring constantly, for a bout 2 mins.

2. Add the fish stock, fino, and mussels, and season with salt & pepper. Cover the pan tightly, and bring to a boil. Cook , shaking the pan frequently, for 5-8 mins or until the mussels have opened.

3. Transfer the mussel, potato and chorizo mixture to a large serving dish, and pour over the cooking juices. Serve hot, garnished with parsley.

(Mary Berry's Complete Cookbook)