Mussels and Chorizo
with baguette
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.
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
19 reviews
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!
0 HelpfulLeft 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
0 Helpful