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Ingredients
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Mussels
Chorizo & Aromatics
Liquid & Seasoning
Finish & Serve
Method
Mussels
- 1
Clean mussels
Place mussels in a bowl of cold water and scrub shells under running water. Remove beards by pulling toward the hinge. Discard any mussels that are open and don't close when tapped, or that have cracked shells. Sprinkle 1 tsp salt over mussels and set aside in the refrigerator while you prepare the rest (about 10 minutes).
Chorizo & Aromatics
- 2
- 3
Sweat vegetables
Push chorizo to one side, add 1 tbsp butter to the pan if it looks dry. Add the diced onion and red bell pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.
- 4
Add spices
Stir in 2 tsp smoked paprika and 1/4 tsp red pepper flakes and 1 tsp tomato paste. Cook for 30–60 seconds to bloom the spices and deepen the tomato paste flavor, stirring constantly so it doesn't burn.
Liquid & Seasoning
- 5
Deglaze and simmer
Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Increase heat to medium-high and let the wine reduce by about half, 2–3 minutes.
- 6
Build the broth
Add 1/2 cup chicken or fish stock, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine and bring to a gentle simmer for 1–2 minutes to meld flavors.
Cook mussels
- 7
- 8
Finish sauce
Uncover and stir gently to coat mussels in the sauce. Sprinkle the chopped parsley and squeeze in 1 tbsp fresh lemon juice. Taste and adjust seasoning with up to an additional 1/4 tsp salt or more pepper as desired.
Finish & Serve
- 9
Serve
Transfer mussels and sauce to a warmed shallow bowl or serve straight from the pan. Offer crusty bread to mop up the pimentón-chorizo broth and lemon wedges to squeeze over individual portions.