Spanish Mussels are one of my all-time favorite recipes to show off with because they are so easy to make! Everyone is going to think you slaved in the kitchen, but in reality, you’ll be hanging out with a glass of wine.

Mussels are great for feeding a crowd because you can easily make a ton and serve them as an appetizer or a main. They’re the most versatile shellfish and once you try them with chorizo, you’re going to have this recipe on regular rotation!

This Is the Easiest Way to Cook Mussels!

You can cook mussels by smoking, steaming, boiling, roasting, or frying them, but I’m partial to steaming my mussels because they’re difficult to overcook this way and always turn out so flavorful and tender.

In this recipe, ‘Spanish’ refers to how the mussels are prepared. We are using ingredients common in Spanish cooking like cured chorizo, shallots, saffron, and white wine.

Once the mussels have been de-bearded and rinsed, this easy recipe takes less than 20 minutes to prepare. It’s perfect for dinner parties and entertaining because the mussels and chorizo look and taste so elegant, but the recipe requires so little prep work!

Ingredients You’ll Need

You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.

• Mussels. Obviously, mussels are the most important ingredient! Make sure to purchase your mussels from a reputable source (I suggest checking out your local seafood monger).
• Spanish chorizo. For this recipe, we’re using a cured chorizo which is different from the soft chorizo found in Mexican cooking. Spanish chorizo is closer to salami in texture and sold whole. You can find Spanish chorizo at Whole Foods, Central Market, and some well-stocked grocery stores.
• Shallots and garlic. Shallots and garlic add tons of flavor to the broth!
• Saffron. Saffron is an optional ingredient, but it adds so much flavor. Most grocery stores sell small jars of Saffron now!
• Dry white wine. Opt for a dry Spanish white wine here like Albariño or Verdejo. Make sure it’s a wine you’ll want to drink!
• Heavy cream. Adding a little cream to the broth adds so much! It’s not necessary, but I love it.

How to Make Spanish-Style Mussels with Chorizo

Jenny’s Tip: You’ll want a wide-bottomed skillet that’s at least 3 inches deep to make these steamed mussels. A braiser would be perfect!

1. Render the chorizo. This will crisp up the chorizo and create the flavor foundation for the mussels.
2. Add the aromatics. You don’t want the shallots and garlic to develop much color, but you do want them to soften.
3. Deglaze the pan with white wine and add the cream. Add the rinsed mussels and stir them gently to coat in the cream mixture.
4. Cover and steam the mussels for 3 minutes. Then, give the mussels a stir, pop the lid back on, and steam for another 2ish minutes.
5. Dress your mussels. Finishing your mussels with a squeeze of fresh lemon is a must! Garnish with some freshly chopped parsley and serve with crusty bread for sopping up the flavorful broth.

FAQs About This Recipe

I don’t like mussels, what can I substitute?

Littleneck clams would also work like a dream here. They’re mild in flavor, cook in about the same time, and are easy to find. Really any clams would work here, if they’re larger they may need to steam longer.

What happens if my mussels don’t open after cooking?

First, make sure that you’ve steamed them long enough. Mussels need to steam for at least 4-6 minutes covered, so set a timer. Then, immediately discard any mussels that don’t open after cooking because they’re likely dead and you don’t want to eat those!

Will fresh mussels keep overnight?

If your mussels are on ice, they should keep for 24 hours. That being said, I really recommend trying to purchase them the day you’ll be cooking them.

Will cooked mussels keep?

If I have a small number of leftover mussels, I remove them from the shell and freeze them in a ziplock bag. Your pre-cooked mussels can be stirred into seafood soups or tossed with pasta. However, I try to only purchase what I know we’ll eat.