Donal Skehan served up mussels with chorizo, Irish cider and cream on Saturday Kitchen.

The ingredients are: 100g chorizo, ideally Irish, roughly chopped, 1 tbsp butter, 1 large shallot, finely chopped, 3 garlic cloves, thinly sliced, ½ tsp dried chilli flakes, 200ml Irish cider (or alternative), 1.5kg mussels, scrubbed and debearded, 100ml double cream, handful flat leaf parsley, roughly chopped, sea salt and freshly ground black pepper and 4 sourdough bread slices, to serve.