Smoky Chorizo Mussels
Mussels are one of my go-to meals when I want something that feels special without breaking the bank or spending all day in the kitchen. Perfect for those Saturday nights when Rob and I have both worked and want to celebrate finishing the week, without making a huge effort.
I find mussels one of the least intimidating seafoods to cook. The main rule? Don’t overcook them! As soon as the shells open, they’re ready. The real magic is in the broth, which the mussels themselves enrich with their own briny liquid as they steam. While a simple white wine sauce is always a winner, this smoky chorizo version adds a little kick and brings me straight back to the streets of Barcelona.
One trick I’ve picked up is to pull the mussels out once they open, then let the broth simmer down on its own. It concentrates the flavours and makes the sauce even more luscious, without overcooking the seafood. Return the mussels to the pot at the end, give everything a toss, and dinner is served. This dish is comforting, indulgent, and great for slurping with nature's perfect spoon.
Smoky Chorizo Mussels
Serves: 2
Time: 30 minutes (plus 1 hour soaking if time permits)
Ingredients
- 2 tbsp olive oil
- 1 tsp crushed chili flakes (adjust to taste)
- 125 g cured Spanish chorizo (about 1 sausage), diced
- 2 cloves garlic, thinly sliced
- 2 shallots, finely chopped
- 1.5 tsp smoked paprika
- 1 ½–2 lbs (700–900 g) fresh mussels, scrubbed and debearded
- 1 cup dry white wine
- Juice of 1 lemon + wedges for serving
- 2–3 tbsp salted butter
- 1 small bunch parsley, chopped
- Salt and pepper
- Crusty bread, for serving
Instructions
- Clean the mussels: Soak in cold, well-salted water in the fridge for 1 hour to purge grit. Rinse thoroughly in a colander, debeard, and discard any that are cracked or open before cooking. If short on time, soak briefly, then repeatedly cover with cold water, swish, and drain until the water runs clear.
- Cook the base: Heat olive oil in a large pot over medium heat. Add chili flakes and chorizo. Cook 3–4 minutes until the chorizo renders and browns.
- Add garlic and shallots, and season with a good pinch of salt. Sauté 2–3 minutes until softened. Stir in paprika and cook 1 minute more.
- Steam the mussels: Pour in the wine and bring to a simmer. Add mussels, stir to coat, then cover and cook 4–5 minutes, checking and stirring occasionally, until mussels open.
- Remove mussels with a slotted spoon to a bowl, discarding any unopened ones. Increase heat to medium-high and reduce the cooking liquid for 5 minutes, until the alcohol cooks off and the flavours concentrate.
- Finish the broth: Reduce heat to low, stir in butter and lemon juice. Return mussels (and any juices) to the pot and toss well.
- Serve: Taste broth and adjust seasoning with salt and pepper. Ladle mussels and broth into shallow bowls, top with parsley, and serve with lemon wedges and plenty of crusty bread for dipping.
Shopping List
⬜ 2 tbsp olive oil⬜ 1 tsp crushed chili flakes
⬜ 125 g cured Spanish chorizo (about 1 sausage)
⬜ 2 cloves garlic
⬜ 2 shallots
⬜ 2 tsp smoked paprika
⬜ 1 ½–2 lbs fresh mussels
⬜ 1 cup dry white wine
⬜ 1 lemon (+ extra for serving)
⬜ 2–3 tbsp salted butter
⬜ 1 small bunch parsley
⬜ Salt and pepper
⬜ Crusty bread
