Spanish Mussels with Chorizo and White Wine
Spanish mussels are a favorite for entertaining. We steam them with chorizo, shallots, garlic, white wine, cream, and finish with fresh lemon and herbs. Don't forget the crusty bread for mopping up the flavorful broth!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 4 servings
Ingredients
- 1 tablespoon olive oil
- 3 tablespoon salted butter, divided
- 2 lbs uncooked mussels, de-bearded and rinsed
- 4 oz cured Spanish chorizo, diced
- 4 garlic cloves, thinly sliced
- 2 shallots, finely diced
- 1 pinch saffron threads
- 1 1/2 cups dry Spanish white wine (Albariño or Verdejo)
- 3/4 cup heavy cream
- 1/4 cup minced flat-leaf parsley
- 1 lemon, cut into wedges (for squeezing)
- crusty bread or baguette, for serving
Instructions
- Rinse the mussels. When you bring your mussels home, make sure they're on ice (ask your seafood monger for ice!). Leave the bag slightly open so that the mussels can still breathe. 15 minutes before cooking, fill a large bowl with cold water and rinse your mussels. The mussels should come "de-bearded" and cleaned, but you want to wash off any sand or dirt before cooking. Drain your mussels from the water and set them aside.
- Render the chorizo. In a wide-bottomed skillet (I recommend a braiser or stainless steel pan), melt 1 tablespoon of butter and the olive oil over medium-high heat. Once the butter is frothy, add the diced chorizo and cook for 2-3 minutes, stirring frequently, until some of the fat has rendered and the chorizo is crispy.
- Sauté the aromatics. Add the shallots, garlic, and saffron (if using) and cook for 2 minutes, until the onions and garlic are soft.
- Steam the mussels. De-glaze the pan with the white wine and bring to a simmer. Simmer for 2 minutes and then add the cream. Add the mussels and stir well to coat them with the sauce. Add the remaining 2 tablespoons of butter to the skillet and cover. Steam the mussels for 3 minutes, remove the lid, and stir, and then cover again for another 2-3 minutes.
- Garnish and serve. Discard any mussels that haven't opened during cooking, top with chopped parsley and a fresh squeeze of lemon juice. Serve immediately with crusty bread for soaking up the broth.
Notes
Chorizo: Spanish chorizo is firm and almost salami-like in texture. It's not the same soft, crumbly chorizo that's used in Mexican cooking. To find it, check your local specialty grocery stores or Whole Foods. I found the Spanish chorizo I used at Central Market. If you have any Spanish or Italian markets, you can probably find it there too.
Nutrition
Calories: 382kcalCarbohydrates: 12gProtein: 19gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 73mgSodium: 406mgPotassium: 528mgFiber: 1gSugar: 3gVitamin A: 555IUVitamin C: 26mgCalcium: 58mgIron: 6mg
