Mussels and Chorizo
with green salad

Name: Mussels and Chorizo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Zucchini, chopped; 2 cloves Garlic, chopped; 1 1/2 lbs Mussels, cleaned and debearded; 1 Tbsp Chives, chopped; 1 Tbsp Oil, cooking; 8 oz Chorizo, raw (sub Italian sausage); 1 1/2 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 Tbsp Lemon juice; 1 Tbsp Vinegar, red or white wine; 2 tsp Tahini (sub any nut butter); 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 1 Avocados, cubed; 8 oz Salad greens; 1/4 cup Pepitas / pumpkin seeds

Active: 45 Total: 45

Original GF Paleo Vegetarian

Mussels are not only easy to cook but extremely fast. In this version, spicy chorizo balances the richness of a sauce made with stock and tomatoes. Find a similar recipe in our archives from 2017.

Ingredients

Metric

Servings:

Mussels and Chorizo:

Zucchini - 1 lb , chopped
Garlic - 2 cloves , chopped
Mussels, cleaned and debearded - 1 1/2 lbs
Chives - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Chorizo, raw - 8 oz (sub Italian sausage)
Stock, any type - 1 1/2 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Lemon juice - 1 Tbsp

Green Salad with Avocado:

Vinegar, red or white wine - 1 Tbsp
Tahini - 2 tsp (sub any nut butter)
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Avocados - 1 , cubed
Salad greens - 8 oz
Pepitas / pumpkin seeds - 1/4 cup

Prep

Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, tahini, and mustard. Add olive oil while whisking. Season with some salt. (Can be done up to 5 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 / Avocados - Prep as directed.

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Make

Heat a Dutch oven or saute pan with a lid with cooking 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.
Stir in stock, garlic, 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.
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.
Toss salad greens with avocados, pepitas, and vinaigrette until dressed to your liking.
Garnish mussels with chives. Enjoy with salad.

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