The Recipes

Mussels and Chorizo

YUM.  Do I need to say anything else?  Pork product with seafood?  I'm yours.

So, tonight, we have a gorgeous combination of the two.  Besides, what is more sensual than eating seafood that necessitates butter??

Mussels and Chorizo


- 1 shallot, chopped
- 1 link of chorizo
- 1/2 lb. of mussels
- 2 T. butter
- 1 1/2 c. white wine
- pinch crushed red pepper
- pinch saffron threads
- salt
- olive oil
- flat-leaf parsley for garnish

Rinse all of the mussels, scrubbing them and removing any of their beards.  Discard any mussels that are open and do not close when you squeeze them.

In a large pot, heat 2 T. of olive oil and the butter.  Add the shallot, season with salt, and let them start to soften.  Split the chorizo casing, dropping the sausage into the pot.  Using a wooden spoon, break up the chorizo.  As soon as it is brown, add the crushed red pepper, stir, and add in the wine.  Drop in the saffron and mussels, cover, and let the mussels steam until they all open; approximately 3-4 minutes.

Garnish the mussels with parsley, and serve with bread for dipping in the sauce.