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…