Steamed Mussels with Chorizo and Tomatoes
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 610kcal | Carbohydrates: 29g | Protein: 43g | Fat: 30g | Saturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1672mg | Fiber: 2g | Sugar: 5g