Mussels & Chorizo

By Kevin • 30 or Less, All, Fish, Meat • 25 May 2014

Mussels & Chorizo

Making this bistro classic at home is easier than you think. It’s true one-pot cooking at it’s finest and goes from prep to plate in only thirty minutes. A two-pound sock of live, Atlantic mussels is typically under ten dollars and there are plenty of videos like this one online to teach you how to easily clean and debeard them prior to cooking. Now, what are you waiting for? Get cooking!

Time: 30 minutes

Serves: 4


1 tablespoon extra-virgin olive oil
2 large shallots – finely chopped
2 cloves garlic – finely chopped or grated
6 ounces dry or semi-dry chorizo – diced
2 cups dry white wine
28-ounce can diced tomatoes
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon smoked paprika
2 pounds fresh mussels – cleaned and debearded
¼ cup flat-leaf parsley – roughly chopped



Place a large pot on medium-high heat and add the oil. Once the oil is hot, sauté the shallots for two minutes.

Stir in the garlic and cook for thirty seconds.

Add the wine, tomatoes, salt, pepper and paprika and bring heat to high. Once a boil is reached, reduce heat and simmer for ten minutes.

Add the mussels to the pot, cover and bring heat to medium for five minutes. Carefully shake the pot a time or two during cooking.

Remove from heat and stir in the parsley. Serve immediately.

Get the PDF and nutrition info

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