Mussels with Chorizo


  • 1 lb of fresh mussels
  • 2 fresh Roma tomatoes
  • 1 tbs olive oil
  • 2 Chorizo sausages cut into thin strips
  • 1/2 tsp red pepper flakes
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken or clam stock
  • 1/4 cup tomato sauce
  • 1 tbs fresh basil chopped, plus more for garnish
  • kosher salt and fresh cracked black pepper to taste
  • kosher salt and fresh cracked black pepper to taste
  •  Grill tomatoes over a gas flame until the skin blisters on all sides. Remove skin. When cool cut into large pieces.
  • Heat oil in a sauce pan over medium heat. Add chorizo, red pepper flakes, garlic, shallots and grilled tomatoes and cook for 1 minute.
  • Add mussels and toss for 1 minute.
  • Deglaze pan with white wine.
  • Add chicken or clam stock and tomato sauce. Cover and cook over medium high heat until the mussels open.
  • Stir in 1 tbs basil. Taste for seasoning, then add salt and pepper.
  • Transfer mussels to a bowl and pour broth over the top.
  • Garnish with basil and bread slices.

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