Mejillones Y Chorizo Recipe
Mussels, chorizo, slow roasted tomato, cilantro, roasted garlic, and chili flakes. Served with grilled bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussels and Chorizo
Grilled Bread
Method
Prepare Ingredients
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any grit or barnacles. Discard any mussels that are open and do not close when tapped.
- 2
Slice the Chorizo
Cut the chorizo sausage into thin slices to allow for better flavor release during cooking.
- 3
- 4
Chop Cilantro
Rinse and chop the fresh cilantro, keeping some leaves for garnish.
Cook the Mussels and Chorizo
- 5
Sauté Chorizo
In a large pot over medium heat, add the sliced chorizo and sauté for about 5 minutes until it starts to brown and release its oils.
- 6
Add Mussels
Add the cleaned mussels to the pot with the sautéed chorizo. Stir well to combine.
- 7
Add Slow Roasted Tomatoes and Garlic
Stir in the slow roasted tomatoes and roasted garlic cloves, followed by the chili flakes. Mix well and cover the pot.
- 8
Steam Mussels
Cook for about 5-7 minutes or until the mussels have opened up. Discard any mussels that remain closed.
- 9
Finish with Cilantro
Remove from heat and stir in the chopped cilantro. Adjust seasoning with salt and pepper if desired.
Prepare Grilled Bread
- 10
Slice the Bread
Cut the baguette or crusty bread into slices, about 1 inch thick.
- 11
Serve
- 12
Plate the Dish
Serve the mussels and chorizo in a large bowl, garnishing with additional cilantro if desired. Serve with the grilled bread on the side.