Every year, the night before Thanksgiving, I like to treat my family to a luxuriously delicious dinner. I usually choose a dish (like pasta or seafood) that is simple to make, not too rich, and has nothing to do with the traditional flavors of Thanksgiving.

Tonight I'll be serving up a huge pot of mussels. The plump shellfish is cooked in a fragrant broth of crushed tomatoes and white wine. Spanish chorizo provides a spicy meatiness to the sauce that is so scrumptious you'll want to lick the bowl!

To get the recipe — I'm pairing mine with crusty bread and a green salad —


Spicy Mussels and Chorizo

Spicy Mussels and Chorizo


  1. s3 tablespoon extra-virgin olive oil
  2. 1 large shallot, minced
  3. 2 garlic cloves, thinly sliced
  4. 1/4 teaspoon crushed red-pepper flakes
  5. 2 cups dry white wine
  6. 3 cups canned crushed tomatoes with juice
  7. 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  8. 1 teaspoon coarse salt teaspoon coarse salt
  9. Freshly ground pepper
  10. 2 pounds mussels, scrubbed and debearded
  11. 1/3 cup coarsely chopped fresh flat-leaf parsley


  1. Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes.
  2. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes.
  3. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  4. Add mussels. Cover, and continue to cook, shaking pot occasionally. Cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.) Stir in the parsley. Transfer mussels to a serving bowl. Serve immediately with crusty bread for sopping up the juices.

Serves 4.

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