Bill Granger recipe: Steamed mussels with chorizo and saffron 1 tbsp olive oil 1 onion, chopped 2 pinches saffron 200g chorizo, peeled and cut into chunks 2 garlic cloves, sliced 1kg mussels, beards removed and washed 250ml dry sherry or white wine Handful parsley leaves Toasted crusty bread, to serve Heat the oil in a large pan with a tight-fitting lid. Add the onion and saffron and cook over a medium heat for 5 minutes. Add the chorizo and garlic and cook until both turn golden. Tip in the mussels, sherry or white wine and season with ground black pepper. Bring to the boil, cover and steam for 3 minutes, or until the mussels open. Top with the parsley leaves and serve with toasted bread with which to mop up the juices.