Mussels With Chorizo Recipe (2024)

I would serve this if Mark Bittman came for dinner! I added a chopped fresh tomato (or use canned), used frozen, organic uncooked mussels (what was available) and subbed smoked Andouille sausage for Spanish chorizo. A little Spanish white in the sauce. Served it over linguine (or offer with an and/or toasted baguette). I cannot fully emphasize what a truly satisfying dinner this was!

Simple & nice. Adding 1-can Italian-style diced tomatoes and 1/2-cup troken Riesling makes a much more Grubbin' derivative dish. Awesome.

My son just made this for us as a treat, and what a treat it was! He added 3 cloves of fresh chopped garlic to the pot when he was sauteing the onion and bumped up the chorizo. Adding the wine is a must; I don't think tomatoes would add anything but color. He served it to us over linguine and it was divine...make sure to have plenty of fresh bread on hand to dip into the flavorful broth - you won't want to waste a drop!

Found 10 minutes wayyyy too long. Pulled them off the heat at 5 minutes’ stirred in some cherry tomatoes and cilantro and served with crusty bread.

Tasty! But I definitely needed at least 10 min for the mussels to open up. Will make this again, though.

Add a spoonful Pernod to the wine

We cooked this for 2 with 1/2 lb fresh linguine and some good bread and loved it. Used 1 med onion, 2 cloves garlic, 1/4 lb chorizo; 1 diced tomato, some red pepper flakes, and 1/2 cup wine. We steamed 1.5 lbs of mussels with it and added to pasta. Might cut back chorizo next time to 1/8. We will make this often the flavor was so great

I added garlic and salt, swapped cilantro for the parsley. Absolutely wonderful!

Loved this. A real keeper.

Such an easy recipe and so delicious. I could make this every week. I used leeks and shallots instead of the onion and also added twice the amount of chorizo, sauvignon blanc as well as garlic and fennel. So amazingly good. Add some crusty garlic bread and this could be served at a high end restaurant. I would pay for this. Completely satisfying and so very easy to make!

Did a half recipe. Used 1 sliced shallot (rounds) instead of the onion. And added some cream to the sauce before serving. Yum!

Cooked as is. No substitution or other tinkering in the recipe. Superb!!!!

Made this last night and it was wonderful! I happenned to have some beautiful Ibérico sausage left from the holidays and subbed it in for the chorizo and it was marvellous. Did a couple small things differently - I let the Iberico release its oils into the pot and cooked the onions down in that, rather than olive oil. I deglazed the pan with wine before putting in the mussels and then poured a bit more over the mussels early (possibly 1/3 - 1/2 cup in all) rather than waiting for the 10 min.

Tried for the first time tonight as is. Felt like it needed vinegar or lemon to finish it off. Glad I got the parsley for it. Definitely adds a dimension.

I saw this recipe yesterday and stopped on the way home this afternoon to buy chorizo and mussels. The fish guy had no fresh mussels or clams, so I opted for shrimp. My husband does not like onions, so I chopped up Campari tomatoes instead. I always add red pepper flakes to dishes like this and I added a dollop of butter to the sauce at the end. We just finished a nice dinner and then I realized I was one of those cooks I hate to read about - I made a different dish. Sorry!

Didn't change the recipe at all, didn't even use any wine, but used authentic chorizo from Spain, and it was totally delicious.

Fantastic. Added garlic, white wine, canned dice tomato. Didn't have chorizo subbed linguiça. The chorizo would've given it a little zip.

I love this recipe and have made it many times. It's a great one to play with - lots of different things you can add. Last night I made it with pancetta/onion, then added fresh thyme and chopped tomatoes. After the mussels were cooked I added a few spoonfuls of creme fraiche. The only other things needed were a big loaf of crusty bread and a glass of wine. Fantastic!

I did what Anthony and Eugenia suggested with tomatoes and pasta - it was amazing! I sautéed a red onion and garlic then added half a cup of dry white wine as the base. Once reduced, I added a can of diced tomatoes and then the mussels once simmering and covered until they all opened. Tip: if you don’t like your sauce too runny, don’t store the mussels in water beforehand as they will draw in the water and release during the cooking process. Although it does make for a delicious, saltier flavour