Mussels & Chorizo Recipe

Inspired by TAPAteria

Time30m

Serves4

mussels/chorizo/saffron/ toast points/tomato

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.

Main Ingredients

2.2 lb (1 kg) Mussels

7.05 oz (200 g) Chorizo sausage

1/2 tsp saffron threads

2 cups Tomatoes, diced

2 tbs olive oil

3 cloves Garlic, minced

1 medium Onion, chopped

1 cup White wine

1/4 cup Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

6 slices Toast points

Method

Cooking Instructions

Prepare the Ingredients

Clean the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Cook the Chorizo

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent. Stir in the chorizo and cook until browned.

Add Tomatoes and Saffron

Add the diced tomatoes and saffron threads to the pot. Stir well and let it cook for about 5 minutes until the tomatoes soften.

Add Mussels and Wine

Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes or until the mussels open.

Finish the Dish

Once the mussels are cooked, stir in the chopped parsley and season with salt and black pepper to taste.

Serve

Serve the mussels and chorizo mixture hot, accompanied by toast points for dipping.