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Chorizo Mussel Recipe

Fast & Easy Dinner: Chorizo, Mussels, and Tomatoes

It's easy to forget that shellfish, like clams and mussels, are an affordable and quick-cooking option for weeknight meals. That's why if you're a fan of shellfish, you should make an effort to add these delectable bivalves to your repertoire! Start with this finger-licking good mussel recipe. The mussels are cooked in a flavorful broth that consists of chorizo, fresh tomatoes, white wine, and garlic. The ingredient list calls for a small amount of cream, but if you want to omit it, the dish won't lose anything. For a complete meal, serve with crusty French bread (for dipping in the delicious sauce!) and a side of mixed greens. Pair the mussels with the wine you used to make the broth. Mussel lovers: add this recipe to your collection now.

Chorizo, Mussels, and Tomatoes

From Emeril Lagasse

Chorizo Mussel Recipe 2011-08-11 14:01:53


  1. 8 ounces chorizo, removed from casings and chopped
    2 tablespoons unsalted butter
    1 cup finely chopped yellow onions
    1 cup roughly chopped fennel
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon minced garlic
    1 cup fresh tomatoes, peeled, seeded and chopped
    1 cup white wine
    1/4 cup heavy cream
    2 tablespoons finely chopped parsley leaves
    3 pounds fresh mussels, well scrubbed and debearded
    French bread, as an accompaniment


  1. In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
  2. Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes.
  3. Add the garlic and tomatoes, and cook, stirring, for 1 minute.
  4. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
  5. Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.

Serves 4 as an appetizer.





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