Mussels and Chorizo
with baguette
Ingredients
- 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, for serving - 1
Nutrition Facts
Prep
- Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms - Chop mushrooms (skip if already chopped). (Can be done up to 2 days ahead)
- 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)
- Chives - Chop chives.
- Baguette - Slice.
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Make
- 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.
- Add mushrooms and garlic to pan and cook until mushrooms are starting to soften, 2 to 3 minutes.
- Pour wine into pan and bring to a simmer. Simmer for 1 minute.
- Stir in stock, zucchini, and tomatoes (including liquid). Bring to a boil.
- Add mussels and cover with a lid. Cook, covered, for 6 to 8 minutes, until mussels have opened up.
- 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.)
- 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.
- Garnish mussels with chives. Enjoy with baguette.
Nutrition Facts
Reviews
Ratings
Most Helpful
I made a weird mash-up of the original and vegetarian versions since I don't like mussels, but I do like chorizo. At first I planned to add the farro and the garbanzo beans, but then I decided I didn't really need them. I didn't have any chives, but I also didn't have to add any salt, pepper, or lemon at the end, it was incredibly flavorful without any of it. After dropping all those things, the prep work for this was really fast! Although I ate half the baguette while it was simmering...
1 Helpful23 reviews
Very flavorful! Easy but slightly more classy than our normal weekday dinner (per the hubby!)
0 HelpfulThis was divine!! I made a few accidental adjustments that worked so well... There were no zucchini so i used eggplant (worked perfectly). I couldnt buy fresh mussles, so i bought prepacked mussles in a white wine sauce... So i heated these seperatly and added at the end. Absolutely amazing and made it so easy ! Will definitely make again.
0 HelpfulI made a weird mash-up of the original and vegetarian versions since I don't like mussels, but I do like chorizo. At first I planned to add the farro and the garbanzo beans, but then I decided I didn't really need them. I didn't have any chives, but I also didn't have to add any salt, pepper, or lemon at the end, it was incredibly flavorful without any of it. After dropping all those things, the prep work for this was really fast! Although I ate half the baguette while it was simmering...
1 HelpfulFor some reason, there were no zucchinis in our CSA and the grocery store was out too. So we subbed carrots. Overall, tasty. Really high calorie count, though! Caught me a little off guard. Our soyrizo was too spicy for my youngest, so we added a lot of yogurt to his. Overall, tasty, but not something we'd do again until it comes up in another CS rotation.
0 Helpful