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Spicy Mussels and Chorizo


Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, November 2006


  • 3 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups dry white wine
  • 3 cups canned crushed tomatoes with juice
  • 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • 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. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

  2. Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

Reviews Add a comment

  • Nhister
    27 OCT, 2013
    This recipe was fantastic and my boyfriend said it was better than any mussels dish he'd had at a restaurant. Though I did not have dry white wine, I substituted with cooking wine and it still tasted great. The proportions are perfect for two with enough sauce to mop up with half a baguette (at least) or to spoon (with mussels, chorizo and sauce) over linguine. It is always tempting to move onto the next step before the 15 minutes for the wine to boil off, but be patient - it's best that way!
  • HamilcarBarca
    30 SEP, 2013
    This is one of my favorite recipes. It's quick, robust, spicy and delicious. I also swap mussels out with clams or shrimp. No matter what shellfish, this recipe is a winner.
  • Alcea
    28 JAN, 2013
    We thought this was an excellent recipe and we eat a lot of mussels, prepared many ways. We didn't find dried chorizo readily available, so we used the fresh, about 4 oz.. Decrease the amount of oil added to the pan and cook the chorizo along with the garlic/shallots, then added the tomatoes, wine. All the luscious flavors stick to the mussels and make an amazing sauce to dip into with toasted baguette.