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Spicy Mussels and Chorizo

Recipe photo courtesy of John Kernick

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

Source: Martha Stewart Living, November 2006
Total Time Prep Servings



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How would you rate this recipe?
  • 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.

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