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Mussels and Chorizo
with baguette

Active: 40 Total: 40

Mussels are not only easy to cook but extremely fast. In this version, spicy chorizo balances the richness of a sauce made with white wine and tomatoes. You'll want a good loaf of bread to serve on the side for soaking up all that flavorful sauce! Find a similar recipe in our archives from 2017.

Tags

Ingredients

Servings:
4
Metric
Mussels and Chorizo:
  • Zucchini - 1 lb, chopped
  • Garlic - 2 cloves, chopped
  • Mushrooms, any button - 8 oz, chopped (look for pre-chopped to save time)
  • Mussels, cleaned and debearded - 1 1/2 lbs
  • Chives - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Chorizo, raw - 8 oz (sub Italian sausage)
  • White wine - 1/2 cup (sub stock)
  • Stock, any type - 1 cup
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Lemon juice - 1 Tbsp
Baguette:
  • Baguette, for serving - 1

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms (skip if already chopped). (Can be done up to 2 days ahead)
  3. Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
  4. Chives - Chop chives.
  5. Baguette - Slice.

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Make

  1. Heat a Dutch oven or saute pan with a lid with oil over medium heat. Add chorizo and cook, breaking it apart, until browned, 8 to 10 minutes. Drain oil off chorizo and return pan to heat.
  2. Add mushrooms and garlic to pan and cook until mushrooms are starting to soften, 2 to 3 minutes.
  3. Pour wine into pan and bring to a simmer. Simmer for 1 minute.
  4. Stir in stock, zucchini, and tomatoes (including liquid). Bring to a boil.
  5. Add mussels and cover with a lid. Cook, covered, for 6 to 8 minutes, until mussels have opened up.
  6. While mussels steam, toast baguette. (You can spread the toasted baguette slices with some butter or brush them with some olive oil if you’d like.)
  7. Return to mussels. If any haven’t opened up, discard those. Squeeze lemon juice over top. Taste cooking liquid and season with some salt, if needed.
  8. Garnish mussels with chives. Enjoy with baguette.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (15)
Gluten-free (1)
Paleo (1)
Vegetarian (11)

19 reviews

I used mussels in garlic sauce from Costco and it was delicious.

By: Kristen
Posted: Feb 20, 2021
Diet: Original
0 Helpful

Used shrimp as several suggested. Delicious!

By: Nancy
Posted: Feb 13, 2021
Diet: Original
0 Helpful

Subbed Italian sausage for chorizo, worked out well!

By: Allison
Posted: Feb 07, 2021
Diet: Original
0 Helpful

This was very tasty. Although I love mussels, I might make with shrimp next time as others suggested - the mussels were a little fiddly for me. I added some shallots and red/orange bell peppers to the veggie sauté, with some butter. Also added some fresh herbs - a seafood blend sold at my local grocery store. Added some spinach with the zucchini as well to up the veggie content. Was very tasty and definitely recommend a high quality baguette- we had one from a local bakery and one from a big chain grocery store and the local bakery one tasted that much more delicious soaking up all the juices!

By: Maggie
Posted: Feb 07, 2021
Diet: Original
0 Helpful

Left out the zucchini and added green chile plus some leftover spinach, carrots and celery. May add an onion next time. Doubled the soyrizo. Will definitely make again

By: Jennifer
Posted: Feb 06, 2021
Diet: Vegetarian
0 Helpful

Subbed shrimp. New favorite!

By: Kelsey
Posted: Feb 05, 2021
Diet: Gluten-free
0 Helpful