Food & Cooking Recipes Ingredients Seafood Recipes Spicy Mussels and Chorizo 3.7 (148) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat. Ingredients 3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced ¼ 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 ¼-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and debearded ⅓ cup coarsely chopped fresh flat-leaf parsley Directions 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. 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. John Kernick Print