Mussels and Chorizo
with orange and mixed greens salad
We first featured this popular recipe when we took our members on a trip to Spain in August 2014. For many members it was their first time making mussels and most were pleasantly surprised by how easy and satisfying it is to prepare this shellfish at home.
- Mussels, cleaned and debearded - 1 1/2 lb
- Basil - 10 leaves, chopped
- Tomatoes, medium - 2, diced
- Oil, cooking - 1 Tbsp
- Chorizo, raw - 8 oz (sub Italian sausage)
- Stock, any type - 1 cup
- Wine, white - 1/4 cup (sub stock)
- Lemon juice - 1 Tbsp
- Baguette, for serving - 8 oz
- Shallots - 1 clove, diced
- Vinegar, sherry - 1 1/2 Tbsp (sub red wine vinegar)
- Oil, olive - 3 Tbsp
- Honey - 2 tsp
- Oranges, medium - 2, segments
- Mixed greens - 5 oz
- Almonds, shaved or slivered - 1 oz
- Make vinaigrette - Dice shallots and place into a bowl. Whisk together vinegar, oil and honey. (Can be done up to 3 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)
- Basil / Tomatoes - Prep as directed.
- 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.
- 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.
- While mussels are cooking, segment oranges. Toss vinaigrette with greens, oranges and sliced almonds.
- Finish mussels and chorizo with a squeeze of lemon juice, and garnish with basil. Enjoy with torn up bread and salad on the side.
Messy. A lot of work on my plate for very little food.0 Helpful
Made this for my mussel loving mother in law, and then both me and my 8 year old daughter loved it too!!! Perfect recipe as-is. Easy and delicious.0 Helpful
I made with additions because I wanted more vegetables. Sautéed some minced garlic and an onion, then added a sliced summer squash, zucchini and some mushrooms when browning chorizo. Added 1 cup of wine instead of 1/4 and a slurry to thicken the sauce. Didn't add tomatoes till the end so they would't fall apart. I used the "seafood medley" from Costco's freezer section that has shrimp, mussels, calamari and scallops because it looked like it would be a fun addition. Family really liked it. Very flavorful.0 Helpful
Didn't have soyrizo so used soy mexican ground beef . I think the time was a little long so I pulled it out five minutes early. It was fine for a quick dinner, but nothing amazing. Still tasty and hubby liked it.0 Helpful
This was one of the most bland dishes I've had on CookSmarts. I won't be doing a vegetarian version of a dish with tofu again, I think.0 Helpful
Didn't have an open bottle of white, so I used an IPA I had in the fridge. Still tasted fantastic!0 Helpful