Mussels with Chorizo in White Wine Sauce

30 May

I have been keeping a list of all the new things I want to try to cook this year and I finally got around to trying out mussels! I was assured that they were not only cheap, but incredibly easy to make and I was not led astray. This recipe cooks enough for two hungry people, but can easily be modified to accommodate more.


1/4 extra virgin olive oil
1 chorizo, casing removed
2 shallots, minced
1 tb garlic, minced
1/2 c white wine
2 lb mussels, cleaned and steamed
1/4 c parsley, chopped
1/2 c cilantro, chopped
2 tb lemon juice
salt & pepper


1. Heat the oil in a large pot or sauce pan and medium-high heat. Crumble and sauté the chorizo with the shallots for four minutes. Add the garlic, stirring, and cook for another minute. (Your kitchen is going to smell deee-vine.)
2. Add the wine and simmer until the liquid has reduced by half, about five minutes.
3. Add the mussels, herbs and 1/2 c of reserved mussel broth to the sauce.  Cook over low heat until all mussels are heated through.
4. Toss with lemon juice, a little bit of salt (you don’t need much: the mussels’ liquid is briny already) and pepper.
5. Serve with crusty, warm bread. Garlic bread is especially good!

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