1 tbsp rapeseed oil
150g The Wild Side chorizo sausage, cut into ½ cm cubes
1 onion finely chopped
1kg Kush mussels, de-bearded and washed
400g Glenbeigh Shellfish cockles, washed
200g cherry tomatoes, stalks removed
4 tbsp of chopped mixed herbs (parsley, basil, chives etc..)
Sea salt and freshly ground black pepper
Crusty bread to serve
1. Add the olive oil to a large heavy based pan with a tight-fitting lid. Heat over a low heat and add the chorizo and onion. Slowly cook for 6-8 minutes until the onions are softened. Remove the chorizo and onions from the pan using a slotted spoon, leaving the oil from the chorizo in the pan.
2. Turn the heat up high and when the pan is very hot add the mussels and cockles. Place the lid on the pan immediately, give the pan a shake and cook for 4 minutes.
3. Remove the lid, add the chorizo and onion back to pan along with the cherry tomatoes.
4. Cook for a further minute. Remove from the heat, season with salt and pepper and add stir trough the herbs. Serve with crusty bread.