Mussels With Chorizo
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1medium onion, chopped
- ¼pound chorizo, or linguiça, chopped
- 4pounds mussels, rinsed and debearded
- ¼cup white wine, optional
- Chopped parsley for garnish
Nutritional analysis per serving (4 servings)
559 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 58 grams protein; 1526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
- Step 2
Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.
Private Notes
Comments
I would serve this if Mark Bittman came for dinner! I added a chopped fresh tomato (or use canned), used frozen, organic uncooked mussels (what was available) and subbed smoked Andouille sausage for Spanish chorizo. A little Spanish white in the sauce. Served it over linguine (or offer with an and/or toasted baguette). I cannot fully emphasize what a truly satisfying dinner this was!
Simple & nice. Adding 1-can Italian-style diced tomatoes and 1/2-cup troken Riesling makes a much more Grubbin' derivative dish. Awesome.
My son just made this for us as a treat, and what a treat it was! He added 3 cloves of fresh chopped garlic to the pot when he was sauteing the onion and bumped up the chorizo. Adding the wine is a must; I don't think tomatoes would add anything but color. He served it to us over linguine and it was divine...make sure to have plenty of fresh bread on hand to dip into the flavorful broth - you won't want to waste a drop!
I have made this dish twice now. What I learned from the first time around is to brown the chorizo on its own, then add the onion, once it’s gotten crispy. I also added garlic and red chili flakes to the mix, as well as a little chicken broth. Here in WA we are fortunate to have Skagit Valley Miche to soak up the broth. Delicious.
I can't believe the last comment was 8 years ago??? Anyway...I loved the tips and my dinner was absolutely delicious!!! We bought organic mussels and that made all the difference. I will definitely do this one again!!!
Delicious, easy and quick.