ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines

Mussels with Tomato and Chorizo

Updated on January 6, 2012

Mussels,Tomato and Chorizo

Mussels, Tomato and Chorizo

Mussels are not averse to garlicky nibs of mussels, they just open up to let all of that great flavor right in, and when you add then to a tomato broth it just makes this dish that more tasty.

As with most mussels dishes you will need some crusty bread alongside, and a fork for implements but I would add that spoon to the mix so you can spoon some of that tomato broth and enjoy all of those flavors.


4 pounds mussels in shell

14 ounce can chopped tomatoes

Large pinch of saffron threads (about 25)

3/4 cup white wine

31/2 ounces chorizo sausage, thinly sliced and cut into fine strips

2 garlic cloves, peeled and finely chopped

Freshly ground black pepper

Handful of chopped chervil or flat-leaf parsley

To clean the mussels, wash them in a sink of cold water, then pull of the beards and scrape off any barnacles. Discard any that are damaged or that do not close when sharply tapped. Wash them again clean water and place in two large saucepans. Combine the tomatoes, saffron, wine, chorizo, and garlic in a bowl and season with peppers. Pour this over the mussels. You can prepare to this point in advance, but refrigerate unless you intend to cook within 30 minutes.

To cook, put tight-fitting lids on the saucepans and place over a high heat for about 5 minutes until the mussels open up, shaking the pan or stirring occasionally. Serve the mussels and liquor in warm bowls, scattered with a little chervil or parsley.


    0 of 8192 characters used
    Post Comment

    • Handicapped Chef profile image

      Handicapped Chef 6 years ago from Radcliff Ky

      Thank you, Kris this recipe is very tasty and super simple to make and your family will love this.

    • Kris Heeter profile image

      Kris Heeter 6 years ago from Indiana

      Sounds very tasty! I love mussels:)