This recipe also appears in the Frugal Gastronomy “Summer of Love” Cookbook, in print alongside 19 more.
Chorizo and Mussels Recipe
A rich, garlicky mussels recipe simmered with smoky chorizo, white wine, cherry tomatoes, and a touch of cream and harissa, served with baguette for dipping.
Equipment
- Large pot or Dutch oven
- Slotted spoon
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1/2 pound chorizo sliced or crumbled
- 2 large shallots finely chopped
- 4 cloves garlic minced
- 1 cup non-oak Sauvignon blanc white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon harissa lemon paste
- 1/2 tablespoon harissa seasoning
- 1/4 teaspoon red pepper flakes optional for extra heat
- 1/2 pint cherry tomatoes halved
- 2 pounds fresh mussels cleaned and debearded
- 1/4 cup fresh parsley chopped plus extra for garnish
- Himalayan salt to taste or regular salt
- Wild Madagascar peppercorn or regular black pepper freshly ground to taste
- Lemon wedges for serving
- Baguette bread for dipping
Instructions
- Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any that are open and do not close when tapped.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook until it starts to brown and release its oils, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
- In the same pot, add unsalted butter, chopped shallots and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant. Add in harissa paste and seasoning and cook until fragrant.
- Pour in the white wine and chicken broth, add diced tomatoes, smoked paprika, and red pepper flakes if using. Stir to combine and bring to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
- Add the mussels to the pot and stir to coat them with the sauce. Cover the pot with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Return the cooked chorizo to the pot and stir in heavy cream to combine. Season with salt and pepper to taste. Sprinkle fresh parsley in and give it a final stir.
- Serve the mussels with lemon wedges on the side and baguette bread to soak up the delicious sauce.
