Spicy Mussels With Chorizo

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"Was watching Rachael Allen and she made a dish similar to this, it was the combination of spicy chorizo and mussels that drew me in but I couldn't find the exact recipe on line but found several other similar ones so drawing my inspiration from those I have come with this recipe which I hope to try soon. Times are estimated at this point."

Original recipe yields 4 servings


  • Serving Size: 1 (511.6 g)
  • Calories 681.7
  • Total Fat - 25.1 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 134.6 mg
  • Sodium - 1782.7 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.9 g
  • Protein - 56.3 g
  • Calcium - 145 mg
  • Iron - 17.2 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Place a large saucepan over a medium heat and fry the chorizo until golden and then add the butter, shallot, garlic and chilli and fry for 2 to 3 minutes, until the shallot is tender; at this point pour in the wine and bring to the boil.

Step 2

Discard any mussels with broken shells and any that refuse to close when tapped.

Step 3

Add the mussels to the wine and cover with a lid and allow to steam for 4 minutes, or until open, shaking one or twice during cooking (I usually pull them out as they open and put them into a warm casserole dish).

Step 4

Remove from the heat and discard any mussels that remain closed (at this point I would add the opened mussels back to pan) and stir in the cream and parsley, then season with salt and pepper.

Step 5

Serve with sourdough to mop up the sauce.

Tips & Variations

No special items needed.

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