Mussels with Spicy Chorizo and Tomatoes

Name: Mussels with Spicy Chorizo and Tomatoes
Total time: 25 min
Yield: 2 people
Ingredients: 2.2 lb Mussels; 3.5 oz Chorizo; 1 piece Onion; 2 piece Garlic cloves; 2 stalks Celery; 9 oz Tomatoes; 1 tbsp Olive oil; 0.6 cup Dry white wine

Under 30 MinsStovetopDinnerSpanish • Mediterranean

Medium

25min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rustic treat where smoky chorizo meets fresh mussels and an aromatic tomato base.

This recipe for Mussels with Spicy Chorizo and Tomatoes is an absolute flavor explosion and brings the flair of the Spanish coast directly to your kitchen. The combination of fresh seafood and the spicy, smoky note of the chorizo makes these mussels with spicy chorizo an incomparable experience. Having leftover tomatoes and celery in the house is perfect, as these ingredients form the basis for a deep, aromatic broth. When cooking mussels with spicy chorizo, we use the rendered fat from the sausage to gently sauté the vegetables, giving the entire dish incredible complexity. The tomatoes break down during cooking and combine with the mussel broth and a splash of white wine to create a sauce you'll want to eat with a spoon. Mussels are also very quick to prepare, making this dish ideal for an impressive but uncomplicated dinner. Ensure the mussels are well cleaned before cooking and only closed specimens end up in the pot. The celery provides the necessary bite and a fine freshness that perfectly balances the bold flavor of the chorizo. Best served with a piece of crusty baguette to soak up every last drop of the delicious broth. It is the ultimate comfort food for all lovers of Mediterranean cuisine.

Ingredients

1 kg Mussels
100 g Chorizo (about half a sausage)
1 piece Onion
2 cloves Garlic cloves
2 stalks Celery
250 g Tomatoes (about 2-3 medium tomatoes)
1 tbsp Olive oil
150 ml Dry white wine (about 2/3 cup)

Instructions

1
Thoroughly wash the mussels under cold running water. Discard any open mussels that do not close when tapped on the counter.
2
Cut the chorizo into small cubes. Finely chop the onion and garlic cloves. Slice the celery into thin pieces and roughly dice the tomatoes.
3
Heat a large pot with a little olive oil. Fry the chorizo over medium heat until it releases its reddish oil.
4
Add the onion, garlic, and celery and sauté for about 3–4 minutes until translucent.
5
Add the diced tomatoes and sauté briefly until they begin to soften.
6
Deglaze with the white wine and bring the broth to a boil.
7
Add the mussels to the pot, close the lid tightly, and increase the heat. Steam the mussels for about 5–7 minutes, shaking the pot occasionally.
8
Once all the mussels are wide open, the dish is ready. Please discard and do not eat any mussels that remain tightly closed after cooking.
9
Serve the mussels along with the broth in deep plates.

Chef's Tips

•If you don't want to use white wine, you can use the same amount of vegetable broth with a splash of lemon juice instead.
•Fresh parsley makes an excellent topping if you have some in the garden or fridge.
•Be sure to serve this with toasted bread or baguette to soak up the spicy sauce.

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