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Chorizo and Mussels ❤️ So delicious! Best mussels you have ever tried!
If you loved this recipe, check out my Cioppino recipe!
Why You’ll Love Chorizo and Mussels
Mussels are a CLASSIC in my book. Few things beat classic white wine and herb butter mussels with crusty bread. These are a hot take on the classic, quite literally…the chorizo and the serrano peppers really take this dish to a whole different level. This is such a great entree but also a fun appetizer to share!
How To Prepare Chorizo and Mussels
🥓 Cut the chorizo pretty small.
🥘 Preheat a heavy bottomed pan for 2 minutes on high. Lower to medium, add olive oil and sauté the chorizo for 5 minutes.
🧅 Add the onion and sauté 5 more minutes on medium. Add Serranos, garlic, tomatoes and Maggi Jugo. Sauté 5 more minutes, watching closely.
🍷 Add wine and bring to a boil. Simmer for 3-4 minutes.
💧 Rinse the mussels under cold water, remove the beards and any broken or open ones.
🦪 Add the mussels to the pot and cover. Let them steam for 4-6 minutes or until they open.
🥣 Divide the mussels into 2 bowls leaving the broth in the pot.
🌿 Add heavy cream and stir. Turn heat off and then add the herbs and butter. Mix really well, divide the broth between the 2 bowls.
🍋 Grill the bread, serve with lemon and that is it!
Substitutions and Variations
- You can use any peppers of your choice instead of Serrano.
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can use any bread of your choice instead of ciabatta.
- You can use broth instead of dry white wine, or you can also use non-alcoholic wine (Giesen has a great selection).
- You can use clams instead of mussels.
Chef Nadia’s Tip
If you don’t feel like turning on the stove you can totally prepare the mussels directly on the grill following the same directions.
Similar Recipes
Common Questions
You can use clams instead of black mussels.
Yes of course! You can use any pepper of your choice instead of Serrano.
You can use broth or non-alcoholic wine (Giesen has a great selection).
Chorizo and Mussels
Ingredients
- 1.5 lb black mussels
- 1/2 pint cherry tomatoes, quartered
- 1 yellow onion, small chop
- 1 tbsp olive oil
- 1 large serrano, sliced
- 2 large garlic cloves, thinly sliced
- 5 oz Spanish chorizo, casing removed
- 10 squirts @MaggiUSA Jugo
- 1 3/4 cup dry white wine
- 1/4 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup chives
- 1/4 cup parsley
- Ciabatta , sliced
- Salt and pepper , to taste
- 1 lemon
Instructions
- Cut the chorizo pretty small.
- Preheat a heavy bottomed pan for 2 minutes on high. Lower to medium, add olive oil and sauté the chorizo for 5 minutes.
- Add the onion and sauté 5 more minutes on medium. Add the Serranos, garlic, tomatoes and Maggi Jugo. Sauté 5 more minutes, watching closely.
- Add the wine and bring to a boil. Simmer for 3-4 minutes.
- Rinse the mussels under cold water, remove the beards and any broken or open ones.
- Add the mussels to the pot and cover. Let them steam for 4-6 minutes or until they open.
- Divide the mussels into 2 bowls leaving the broth in the pot.
- Add the heavy cream to the pot with the broth and stir. Turn off the heat. Add herbs and butter and mix really well. Divide the broth between the 2 bowls.
- Lastly, grill the bread, serve with lemon and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
