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Steamed Mussels with Chorizo and Tomatoes

2 white plates with mussels in sauce, with tomatoes, chorizo, and parsley. A piece of buttery toasted bread to the side.
Steamed mussels with chorizo and tomatoes is not only simple, it's open to some interpretation. Find some mussels, maybe some chorizo, white wine, and a few flavorful additions. Add chile flakes, different spices, a dab of tomato paste. You do you--that's the whole point here.
Sam Sifton

Prep 15 mins
Cook 15 mins
Total 30 mins
4 servings
610 kcal


  • 4 pounds mussels
  • 10 ounces Spanish or Portuguese chorizo cut into 1/2-inch (12-mm) cubes
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes halved
  • 1 to 2 cloves garlic finely chopped
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh parsley for serving
  • 4 thick slices bread toasted, for serving


  • Scrub and debeard the mussel shells as necessary.
  • In a large wide pot over medium-high heat, warm the oil. Toss in the chorizo and sauté until it starts to crisp, 2 to 3 minutes. Stir in the halved cherry tomatoes and garlic.
  • Cook until the tomatoes begin to blister, 4 to 6 minutes. Add the mussels and white wine. Cover the pot and allow the mussels to steam until they open, 4 to 6 minutes. (If you have mussels that haven’t opened, ditch them.)
  • Garnish the mussels with chopped parsley and serve with the broth and toasted bread for sopping up the juices.