Spanish-Style Mussels with Chorizo

Image of Caroline Verrone
Rated 5.0 based on 2 customer reviews
Spanish-Style Mussels with Chorizo
Spanish-Style Mussels with Chorizo


  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 2 teaspoons minced garlic
  • salt and ground black pepper to taste
  • 1 cup dry white wine
  • ¼ cup clam juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • 1½ cups cherry tomatoes, halved and divided
  • 2 pounds mussels, cleaned
  • 2 tablespoons chopped fresh parsley
  • ⅓ cup dried spicy chorizo, cut into ¼-inch chunks


  1. Heat oil in a large pot over medium-low heat. Sauté shallot in oil until translucent, 2 to 3 minutes; add garlic and sauté until fragrant, about 1 minute more. Season onion and garlic with salt and pepper. Add wine, clam juice, and Dijon mustard to the onion mixture; stir.
  2. Increase heat to medium-high and bring to a boil; let boil for about 30 seconds.
  3. Reduce heat to low, cover, and let simmer for 10 minutes.
  4. Gently stir butter into the mixture, allowing it to slowly melt into the sauce. Stir half the tomatoes into the sauce; cook until warmed and slightly softened, about 2 minutes.
  5. Add mussels and remaining tomatoes to the pot; cover and cook until mussels open, about 8 minutes. Discard any mussels that have not opened.
  6. Remove from heat; toss in chorizo and parsley.


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What others are saying

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Jessica Scott says:

This was only my second time making mussels and I am absolutely obsessed with this Spanish-inspired version. The spicy chorizo pairs perfectly with this dish. It's great for a date night or other special occasion. It was also surprisingly easy to make. Love!

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Greg Jones says:

These Spanish style mussels were a huge hit at my party. People that had never had mussels before tried it and now they're obsessed. This was first my time using Dijon mustard with it, but I love the flavor it added. Delicious.