Recipe by Simon Walden @thetradiebbq

1. Place a large pot over a medium to high heat. For this cook, I’m using my COBB grill and COBB saucepan.

2. To the preheated pot, add the chopped chorizo and fry until it begins to colour and turn crispy.

3. Follow this with the sliced shallot and garlic, and continue to fry until fragrant. Next add the smoked paprika and butter, cooking for a further minute.

4. Pop the cleaned and de-bearded mussels into the pot, followed by a generous pour of your favourite beer – I like to use a good hazy, and recommend saving a mouthful for yourself. Place a lid over the top and cook until the mussels are open. Make sure you discard any unopened mussels.

5. Garnish with parsley and get stuck in. My favourite side to any mussel recipe is a loaf of good garlic bread. This way you can soak up all the juices.

• Olive oil

• 1 chorizo sausage, roughly chopped

• 1 shallot, sliced

• 2 cloves garlic, minced

• 2 Tbsp butter

• 1 tsp smoked paprika

• 1.5-2kg NZ green-lipped mussels, cleaned & de-bearded

• 1/2 can beer (use your favourite)

• 1 bunch fresh parsley, chopped