Mussels and Chorizo
with valencia orange and mixed green salad
If you've never cooked with mussels, don't fret. This shellfish is incredibly easy (and quick) to make. Paired with flavorful chorizo, you'll want to sop up every last ounce of liquid. Our vegetarians will be enjoying this Spanish classic as a vegetable soyrizo soup.
Smarts: Once you learn how to cook mussels, you can pair it with any sauce base, so feel free to get creative.
- Shallots - 1/2 bulb, diced
- Sherry vinegar - 1 1/2 Tbsp ((Sub red wine vinegar))
- Cooking oil - 3 Tbsp
- Sweetener - 2 tsp ((Like sugar, honey, maple syrup))
- Valencia oranges - 3, segmented
- Mixed greens - 4 oz
- Mussels - 1 1/2 lbs, cleaned and debearded ((Most mussels are usually debearded by the fishmonger these days))
- Parsley - 1/4 bunch, chopped
- Tomatoes - 2, diced
- Cooking oil - 1 Tbsp
- Chorizo - 1/2 lb
- Chicken stock - 1 cup
- White wine - 1/4 cup
- Lemon - 1/2, juice of
- French baguette - 1/2
- Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. We have not been able to find not-debearded mussels, but here’s a demo from The Kitchn. (Can be done up to 1 day ahead)
- Make vinaigrette (if not done from last night) - Dice shallots and place into a bowl. Add sherry (or red wine) vinegar and then whisk in oil. Season to taste with your choice of sweetener and / or salt and pepper. (Can be done up to 3 days ahead)
- Parsley / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Heat a Dutch oven or pot over medium-high heat. Add oil and then chorizo to heated oil. Break up with a wooden spoon and saute for ~4 minutes.
- Add in mussels, stock, and wine. Cover and cook for 6 to 8 minutes until mussels have opened up. If there are any that haven’t open, just simply discard them.
- While mussels are cooking, segment oranges. Toss vinaigrette with greens and oranges.
- Toss tomatoes into mussels, finish with a squeeze of lemon juice, and garnish with parsley. Enjoy with torn up bread and valencia orange salad on the side.
Hubby said one of the best meals I've made yet! I added garlic and the other 1/2 of shallot to oil right before chorizo and swapped sundried tomato instead of regular. Restaurant worthy!0 Helpful
Skipped the chorizo, and spooned the extra vinaigrette over the mussels.0 Helpful
Other than cleaning/debearding the mussels, this recipe was quick and easy to make! The broth was rich and delicious to sop up with the baguette. I ended up eating it as a soup (with toast) for leftovers the next day. Just remember to heat up the broth separately, and add the mussels at the very end so they don't get overcooked.0 Helpful
I think I prefer the french style mussells.0 Helpful
We used leftover cilantro instead of parsley with mussels. Cilantro-lovers rejoice! It was like a symphony.0 Helpful
This was really good. Based on the other reviews I was a little worried it would be bland so we sauteed some garlic with the oil before adding the chorizo. The mussels picked up a lot of flavors from the Spanish chorizo so it's definitely important to get really good Spanish chorizo.0 Helpful