Moules Mariniére with french chorizo, bell-peppers, cream and Snøfrisk^®

Rinse the mussels in cold water and clean them thoroughly, removing their threads. Discard all broken mussels and those that remain open after a little knock on the shell.

Dice and sauté the chorizo in a pan, remove the excess fat and set aside.

Peel and chop the shallots, peel and finely chop the garlic. Trim the peppers, removing the seeds, ribs, and stalks and then dice in ‘brunoise’ style.

Add olive oil to a heavy duty pot. Sauté the peppers, shallots and garlic on a high heat, add the chorizo, white wine and thyme. Bring to boil and leave for 1-2 minutes. Add the butter, the mussels and cover under a lid. Cook for 2-3 minutes until the mussels have opened. Lift up the mussels with a slotted spoon and arrange them nicely in a deep plate or a bowl.

Now add the cream and Snøfrisk^® to the pot and let it simmer for 2 minutes. Pour the sauce over the mussels and garnish with finely chopped parsley.