Best 12 Mussels With Chorizo Recipes

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Indulge in the delectable flavors of mussels and chorizo, a classic culinary combination that promises a symphony of tastes. This versatile dish can be prepared in a variety of ways, each offering a unique twist on the classic pairing. From the aromatic and smoky flavors of a traditional Spanish paella to the creamy indulgence of a French-inspired mussel gratin, these recipes explore the diverse culinary landscapes where mussels and chorizo unite. Discover the secrets to cooking mussels to perfection, ensuring plump and succulent morsels every time. Learn how to select the best chorizo for your dish, balancing its spicy and savory notes with the delicate sweetness of the mussels. With step-by-step instructions and insider tips, these recipes guide you through the process of creating mouthwatering mussel and chorizo dishes that will impress your family and friends. Embark on a culinary journey that celebrates the harmonious marriage of these two iconic ingredients.

Here are our top 12 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.

MUSSELS WITH CHORIZO



Mussels with Chorizo image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (5-pound) bags mussels
1 tablespoon olive oil
1 pound spicy Mexican chorizo, casing removed
1 Vidalia onion, chopped
4 cloves garlic, slivered
Kosher salt and freshly ground black pepper
1 bottle dry white wine
Parsley, chopped, for garnish

Steps:

  • Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
  • Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.

BEER-STEAMED MUSSELS WITH CHORIZO



Beer-Steamed Mussels with Chorizo image

These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.

Provided by David Tamarkin

Categories     Mussel     Sausage     Garlic     Seafood     Shellfish     Beer     Cilantro     Steam     Quick & Easy     #cook90

Yield 2 servings

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces fresh Mexican chorizo, casings removed
1 medium white onion, thinly sliced
2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1 (12-ounce) bottle Mexican beer, such as Pacifico
2 tablespoons unsalted butter
2 pounds mussels, scrubbed, debearded
1/2 cup coarsely chopped cilantro
Hot sauce and crusty toasted bread (for serving; optional)
Special Equipment
A large Dutch oven or braising pan with a lid

Steps:

  • Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
  • Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

SUPER MUSSELS WITH CHORIZO



Super Mussels with Chorizo image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, about 1/2 a package, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
1/2 loaf crusty ficelle or bagette, halved lengthwise
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper

Steps:

  • Preheat broiler to high.
  • Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts.

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.

RIOJA STEAMED MUSSELS WITH CHORIZO



Rioja Steamed Mussels with Chorizo image

Provided by Claire Robinson

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 pound fresh chorizo, casings removed, crumbled
1 very large Spanish onion, sliced
Kosher salt and freshly cracked black pepper
2 pounds black mussels, cleaned and bearded
1 bottle Rioja or other dry red wine
1/2 cup coarsely chopped flat-leaf parsley

Steps:

  • Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
  • Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and 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 AND FENNEL



Mussels with Chorizo and Fennel image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons Portuguese olive oil, or extra-virgin olive oil
1/2 cup sliced Portuguese or Spanish chorizo
2 celery stalks, sliced thinly
2 cloves garlic, sliced
2 Roma tomatoes, diced
1/2 fennel bulb, sliced thinly
1/2 onion, sliced thinly
25 mussels, cleaned well
1/2 cup clam juice
1/2 cup white wine
2 tablespoons unsalted butter, chilled
Pinch crushed red pepper flakes
1 loaf crusty bread, for serving

Steps:

  • Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
  • Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
  • Pour the liquid over the mussels and serve with a delightful crusty bread.

MUSSELS WITH CHORIZO AND TOMATOES ON TOAST



Mussels With Chorizo and Tomatoes on Toast image

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

Provided by Molly Baz

Categories     Onion     Fennel     Garlic     Tomato     White Wine     Mussel     Bean     Cilantro     Lemon     Bread     Dinner     Seafood     Shellfish     Summer     Fall     Dairy Free

Yield 4 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil, divided
1 1/2 oz. dried cured Spanish chorizo, thinly sliced into coins
1 medium onion, chopped
1 medium fennel bulb, chopped
6 garlic cloves, smashed, divided
1 pint cherry tomatoes, preferably Sun Gold
1/4 tsp. crushed red pepper flakes
1 tsp. kosher salt, divided
1 cup dry white wine
2 lb. mussels, soaked, scrubbed, beards removed
1 (15.5-oz.) can cannellini beans, rinsed, drained
1 1/2 cups chopped cilantro leaves with tender stems
2 lemons, divided
4 (1"-thick) slices sourdough or country-style bread

Steps:

  • Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. Add chorizo and cook, stirring occasionally, until browned and crisp, 2-3 minutes. Add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8-10 minutes. Add tomatoes, red pepper, and 3/4 tsp. salt and cook, stirring, until warmed through, about 2 minutes longer.
  • Add wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add mussels and beans and stir once or twice to incorporate. Cover pot and steam until all mussels are open, 3-5 minutes. Discard any that do not open. Stir in cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.
  • Meanwhile, working in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. Add bread and cook until golden brown and crisp on one side, about 2 minutes. Transfer toast to a medium bowl. Rub cooked sides of toast with remaining garlic clove; season with remaining 1/4 tsp. salt.
  • Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.

MUSSELS STEAMED WITH CHORIZO SAUSAGE



Mussels Steamed With Chorizo Sausage image

Provided by Enid Nemy

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon olive oil
2 links chorizo sausage, diced
2 large cloves garlic, peeled and thinly sliced
1 leek, white part only, julienned and rinsed well
2 pounds mussels, cleaned and debearded
1 pinch chopped fresh thyme
1 pinch chopped fresh oregano
2 plum tomatoes, seeded and diced
1/2 cup white wine
1/2 cup fish stock, lobster stock or clam juice
2 tablespoons unsalted butter
1 teaspoon finely chopped fresh parsley
Crushed black peppercorns, to taste
Kosher salt, to taste

Steps:

  • In large, deep sauté pan or casserole (5 quarts or larger), warm olive oil over medium heat and add chorizo, garlic and leek. Sauté until leek is transparent and soft, about 5 minutes. Add mussels, thyme, oregano and tomatoes. Stir well.
  • Add wine and stock to sauté pan. Cover, and cook over medium heat until the mussels open, 6 to 8 minutes. Uncover pan, and simmer for a few minutes to reduce liquid by half. Add butter, and stir quickly with a fork to emulsify it into the sauce.
  • Transfer contents of pan to a large serving bowl. Sprinkle with parsley and crushed peppercorns, and salt to taste. Serve with thick slices of toasted garlic bread.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 1217 milligrams, Sugar 2 grams, TransFat 0 grams

PASTA WITH MUSSELS AND CHORIZO



Pasta with Mussels and Chorizo image

Categories     Pasta     Sauté     Sausage     Mussel     White Wine     Spring     Cilantro     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
2 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry white wine
1 pound dried pasta such as campanelli (bellflower)
4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
  • Cook pasta in a large pot of
  • Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
  • Toss pasta with lemon juice and salt and pepper to taste.

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:

  • Select Fresh Mussels: Choose plump, tightly closed mussels with no cracks or damage. Discard any mussels that are open or have broken shells.
  • Properly Clean Mussels: Scrub the mussels under cold running water to remove any dirt or debris. Use a brush to remove any barnacles or other attachments. Remove the beards by pulling them out with your fingers.
  • Deglaze the Pan: After sautéing the chorizo and vegetables, deglaze the pan with white wine. This will help to dissolve the browned bits and add flavor to the dish.
  • Control the Heat: Cook the mussels over medium heat to prevent them from overcooking and becoming tough. Mussels typically take 5-7 minutes to cook.
  • Check for Doneness: Mussels are done cooking when they open. Discard any mussels that remain closed after cooking.
  • Serve Immediately: Mussels are best served immediately after cooking. They can be paired with crusty bread to soak up the delicious broth.

Conclusion:

The combination of mussels, chorizo, and white wine in this recipe creates a delightful and flavorful dish that is perfect for a special occasion or a casual dinner party. By following these tips, you can ensure that your mussels with chorizo turn out perfectly cooked and bursting with flavor. So, gather your ingredients, put on your apron, and prepare to indulge in this culinary delight!

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