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Mussels and Chorizo
with valencia orange & mixed green salad

Active: 30 minTotal: 30 min

We featured this dish when we took our members on vacation to Spain last August. For many, it was their first time making mussels and they loved how easy it was, so we're bringing it back for Favorites Week, hoping that lots more of you discover a love for cooking mussels!

Ingredients

Servings:
4
Metric
Valencia Orange and Mixed Green Salad:
  • 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 and Chorizo:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. Make vinaigrette - 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)
  3. Parsley / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)

Make

  1. Heat a Dutch oven or pot over medium-high heat. Add oil and then chorizo and tomatoes to heated oil. Break up with a wooden spoon and saute for ~4 minutes.
  2. 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 opened, just simply discard them.
  3. While mussels are cooking, segment oranges. Toss vinaigrette with greens and oranges.
  4. Finish mussels and chorizo with a squeeze of lemon juice, and garnish with parsley. Enjoy with torn up bread and valencia orange salad on the side.

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Reviews

This meal has 33 reviews

Subbed in shrimp for mussels (being in the Midwest, sometimes the seafood in my region makes me feel cautious), and it tasted okay but I didn't really understand the pairing: a pile of meat and a salad. The salad's vinaigrette was nice, though.

By: Amy
Posted: May 20, 2016
Diet: Original

This was super yummy and surprisingly easy!

By: Jana
Posted: Sep 12, 2015
Diet: Original

I made the soup part, and it was really good. Spicy though so not so great for my 6 year old. But my vegan husband liked it a lot! Good dish!

By: Nina
Posted: Sep 09, 2015
Diet: Vegetarian

Used broth/lemon juice instead of wine bc I didn't have any wine. Plus I skipped the zucchini. The soup was awesome!

By: Anna
Posted: Sep 02, 2015
Diet: Vegetarian

Loved that this was an accessible introduction to cooking mussels. Turned out great. The broth had wonderful flavor with just a few ingredients. The chorizo I bought was super crumbly so I'd like to try one that holds together a bit better next time.

By: Jennifer
Posted: Sep 01, 2015
Diet: Original

Huge hit for us. Our grocer only gave us 1 lb of mussels but thankfully we had some huge sea scallops to eat up so I tossed those in as well. My toddler even tried, and liked, a mussel!

By: Jamie
Posted: Aug 25, 2015
Diet: Original