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Mussels with Chorizo & White Wine

D'Artagnan | Yield: 4 | Cook Time: 30 minutes
Briny mussels are delicious with our Spanish-style chorizo and white wine. Serve this convivial dish with a generous helping of crusty bread.
Mussels with Chorizo & White Wine Recipe | D'Artagnan

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, thinly sliced
  • 3/4 tsp piment d’Espelette
  • 2 1/2 cups dry white wine
  • 2 cups canned crushed tomatoes with juice
  • 3 links chorizo, cut on the diagonal into 1/4-inch slices
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 4 tablespoons chopped flat leaf parsley
  • Lemon, for serving (optional)
  • Baguette, for serving

Preparation

  1. In a heavy Dutch oven, heat olive oil over medium flame. Add shallots, and cook, stirring occasionally, until soft and translucent. Stir in garlic and piment d’Espelette. Continue to cook about 3 minutes. Turn up the heat to medium-high. Add white wine and bring to a boil. Add tomatoes and chorizo then reduce heat to a simmer. Continue to cook, stirring occasionally, for about 15 minutes. Add thyme and season with salt & freshly cracked pepper. 
  2. Carefully add the mussels. Turn to coat. Cover, and continue to cook, gently stirring the pot occasionally, until mussels are opened and cooked, about 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately with crusty baguette, a slice of lemon and your favorite wine.

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