Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious. The chorizo in this recipe adds another dimension. Be sure to have plenty of crusty bread to mop up the delicious sauce.
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Mussels with Chorizo and White Wine
Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious. The chorizo in this recipe adds another dimension. Be sure to have plenty of crusty bread to mop up the delicious sauce.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Servings:4 as starter
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Ingredients
- 2 tbsp olive oil
- 200 g / 7 oz hot spanish chorizo , diced into 1cm/0.5" cubes
- 1⁄2 spanish onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 kg / 2 lbs mussels , bearded and scrubbed
- 1 cup dry white wine
- 3 cups crushed tinned tomatoes
- 1⁄4 cup flat leaf parsley , roughly chopped, plus extra for garnish
- Crusty bread to serve
Instructions
- Heat oil in a large, heavy pot over medium heat, then add chorizo and saute until they start to turn golden brown.
- Add the garlic and onion, stirring occasionally until onion is soft and fragrant.
- Add wine and bring to boil.
- Add tomatoes, reduce heat and simmer, stirring occasionally, for 5 minutes.
- Add mussels, and coat with sauce. Cover and cook, shaking pot occasionally. The mussels are cooked when they are open - around 5 to 8 minutes.
- Discard any mussels that do not open.
- Toss through parsley and season to taste. Be careful with the salt as the mussels are already salty. Serve, garnished with extra parsley and a drizzle of olive oil.
- Serve immediately with crusty bread to mop up the sauce.
Did you know I’ve never ever cooked a pot of mussels before? Despite the fact that I love love love mussels, I have always been a little scared of cooking these little beauties. Besides, J Daddy will not eat mussels – at all – because the texture makes him gag. After cooking your recipe, I am left wondering why I’ve been a little scared all this time!
My visiting in-laws paid us an all too short visit over the Queen’s Birthday long weekend. My MIL has coeliac disease and is extremely sensitive to even a trace of gluten, so I had to ensure our meals were completely gluten free without the fear of cross contamination. My lovely FIL loves mussels but doesn’t get to eat a lot of seafood at home because his beautiful almost-90yo mother (who lives with them) is not a fan of seafood. Whenever my in-laws visit us, I always put on a huge seafood feast on at least one night of their stay, because I love spoiling my FIL. It was an absolute pleasure to cook and share the warming and wholesome pot of mussels with him. The sauce was sweet and full bodied and the chorizo added extra warmth and a little bit of zing to the dish. We didn’t have any bread to soak up the sauce, so we drank it with soup spoons instead!
Big One was introduced to his first taste of mussels tonight. Verdict? Thumbs up! Thanks for a fantastic recipe that I will keep cooking in years to come! I honestly don’t think you could have made this any easier for my first foray into cooking mussels.
https://www.instagram.com/p/BGmI8hnqydV/
Ohhhhh…..I loved reading this message Gloria! You’re so thoughtful! And give Big One a HIGH FIVE for me please!!!
Mmmmmm. I quite enjoyed this. I love chorizo, tomatoes. garlic, & mussels! I don’t know that I’d have ever put them together like this though!
My only question is regarding the broth. Yours looks clear while mine is not at all clear. I kept reading the recipe over & over, scratching my head….I finally had to resign myself to you having camera tricks! Regardless, it’s delicious!
So glad you enjoyed it Josie! Actually, it’s a photo flaw 🙂 There’s a ring of the red liquid on the bowl but the liquid in the bowl is below the mussels so you can’t see it much. I must remember to rephotograph the next time I make this!!!
Ahhhh! That makes sense now. Great recipe regardless!
Hi Nagi,
Just wondering how many grams 3 cups of crushed tinned tomatoes works out to be?
Thanks 🙂
Hi Elisa! About 800g – a large can of canned tomatoes is about 3 cups! 🙂