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
- 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.
- Increase heat to medium-high and bring to a boil; let boil for about 30 seconds.
- Reduce heat to low, cover, and let simmer for 10 minutes.
- 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.
- Add mussels and remaining tomatoes to the pot; cover and cook until mussels open, about 8 minutes. Discard any mussels that have not opened.
- Remove from heat; toss in chorizo and parsley.
What others are saying
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.
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!