Best 8 Mussels With Chorizo Recipes

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Mussels with chorizo is a classic seafood dish that is both delicious and easy to make. The combination of the briny mussels and the spicy chorizo sausage creates a flavor that is simply irresistible. This dish is perfect for a special occasion, or for a weeknight dinner when you want something quick and easy. There are many different ways to make mussels with chorizo, so you can find a recipe that suits your taste. Some recipes call for cooking the mussels in a white wine sauce, while others use a tomato-based sauce. You can also add other ingredients to the dish, such as onions, garlic, and herbs. No matter how you choose to make it, mussels with chorizo is sure to be a hit.

Here are our top 8 tried and tested recipes!

SPICY MUSSELS WITH CHORIZO AND WINE



Spicy Mussels with Chorizo and Wine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 to 5 servings

Number Of Ingredients 11

1 medium onion, chopped
3 tablespoons butter
3 cloves garlic, minced
8 ounces fresh chorizo, removed from casing
1 tablespoon harissa
1 teaspoon red pepper flakes
3/4 cup white wine
1 1/2 cups chicken stock
2 to 3 pounds fresh mussels, scrubbed and debearded
1/2 cup heavy cream
French bread, for dipping

Steps:

  • In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
  • Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

SPICY MUSSELS AND CHORIZO



Spicy Mussels and Chorizo image

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  • Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

MUSSELS WITH CHORIZO



Mussels With Chorizo image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, chopped
1/4 pound chorizo, or linguiça, chopped
4 pounds mussels, rinsed and debearded
1/4 cup white wine, optional
Chopped parsley for garnish

Steps:

  • Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
  • Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram

MUSSELS WITH CHORIZO , TOMATO AND WINE



Mussels With Chorizo , Tomato and Wine image

This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion.

Provided by Expat in Holland

Categories     Mussels

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

8 ounces chorizo sausage, casings removed & chopped
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1 shallot, finely chopped
1/2 teaspoon fennel seed
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced
7 roma tomatoes, peeled, seeded and chopped
3/4 cup white wine
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley leaves
4 lbs fresh mussels, scrubbed & debearded
French bread

Steps:

  • In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
  • Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
  • Add the garlic and tomatoes, and cook, stirring, for 2minute.
  • Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
  • Remove mussels from pan to serving bowls. Discard any shells that do not open.
  • In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
  • Serve immediately with hot French bread for dipping.

Nutrition Facts : Calories 1808.3, Fat 103.8, SaturatedFat 45, Cholesterol 481.7, Sodium 4049.2, Carbohydrate 57.2, Fiber 4.1, Sugar 9.1, Protein 140.3

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH



Steamed Mussels with Tomato and Chorizo Broth image

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Provided by Chris Morocco

Categories     Tomato     Low Fat     Kid-Friendly     Low Cal     Dinner     Mussel     Spring     Summer     Tarragon     Bon Appétit     Christmas Eve     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 10

2 ounces dried Spanish chorizo, casing removed, thinly sliced
2 tablespoons olive oil, plus more for drizzling
3 garlic cloves, crushed
1 teaspoon fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 thick slices country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

  • Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
  • Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS



Drunken Mussels with Chorizo and White Beans image

This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes-and next to no cleanup.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 ounces dried chorizo, thinly sliced (1/2 cup)
1 shallot, minced
2 cloves garlic, thinly sliced
1 cup dry white wine, such as Sauvignon Blanc
1 pint cherry tomatoes, halved (2 cups)
1 can (15 ounces) white lima or cannellini beans, drained and rinsed
2 pounds mussels, cleaned
Kosher salt
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
  • Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

STEAMED MUSSELS WITH CHORIZO



Steamed Mussels With Chorizo image

Make and share this Steamed Mussels With Chorizo recipe from Food.com.

Provided by Valerie in Florida

Categories     Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 (3 1/2 ounce) packages chorizo sausages, sliced
3 garlic cloves, minced
2 bay leaves
2 dozen mussels, scribbed
1 cup dry white wine
1 orange, halved
1/4 cup chopped parsley

Steps:

  • Heat oil in a large pot over medium heat.
  • Add chorizo; saute 3 minutes, until browned.
  • Add garlic and bay leaves; cook one minute until fragrant. Add mussels and wine.
  • Squeeze orange juice into the pan, then add halves (the rind will add another dimension to the sauce).
  • Bring to a boil, cover and steam 5 minutes or until mussels open (discard any that don't). Discard bay leaves, sprinkle with parsley and serve.

Nutrition Facts : Calories 689, Fat 49.2, SaturatedFat 16.4, Cholesterol 119.3, Sodium 1576.9, Carbohydrate 11.9, Fiber 1, Sugar 3.7, Protein 37.3

MUSSELS WITH CHORIZO, BEANS & CAVOLO NERO



Mussels with chorizo, beans & cavolo nero image

Team the bold flavours of mussels and chorizo with mellow cannellini beans and cavolo nero for a tasty, light meal. Ideal for a romantic evening

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 25m

Number Of Ingredients 10

2 shallots , finely chopped
small bunch parsley , stalks and leaves separated and chopped
2 garlic cloves , finely chopped
100g cooking chorizo , skin removed and chopped
1 tbsp olive oil
100g cavolo nero , stems discarded, leaves shredded
150ml white wine or sherry
400g can cannellini beans , drained and rinsed
500g mussels , cleaned and beards removed
1 lemon , halved

Steps:

  • Gently cook the shallots, parsley stalks, garlic and chorizo in the oil in a large pan with a lid or casserole dish until the shallots are softened - about 5 mins. Add the cavolo nero and cook for a couple more mins, then add the wine and cook for another 1 min.
  • Stir in the beans, then add the mussels, ensuring they're well coated with the sauce, and cover with the lid. Cook for a few mins, shaking the pan to release the mussel juices, until they've all opened (discard any that haven't). Scatter over the parsley leaves and squeeze over the lemon to serve.

Nutrition Facts : Calories 596 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 49 grams protein, Sodium 3.4 milligram of sodium

Tips:

  • Choose the freshest mussels you can find: Fresh mussels should have tightly closed shells and a briny smell. Avoid any mussels with open shells or cracked shells.
  • Clean the mussels thoroughly before cooking: Use a stiff brush to scrub off any dirt or debris from the shells. Then, remove the beards (the stringy bits that protrude from the shells) by pulling them out with your fingers.
  • Use a variety of chorizo: There are many different types of chorizo available, so feel free to experiment to find the one you like best. Spanish chorizo is a good option, but you could also try Portuguese chorizo or Mexican chorizo.
  • Don't overcrowd the pan: When cooking the mussels, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the mussels over medium heat: Cooking the mussels over medium heat will help to prevent them from overcooking and becoming tough.
  • Serve the mussels immediately: Mussels are best served immediately after cooking. They can be served with crusty bread, pasta, or rice.

Conclusion:

Mussels with chorizo is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. By following these tips, you can ensure that your mussels turn out perfectly every time. So next time you're looking for a seafood dish that is both flavorful and impressive, give mussels with chorizo a try.

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