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Mussels With Cream, Chorizo, Garlic, and Flat-leaf Parsley

Mussels With Cream, Chorizo, Garlic, and Flat-leaf Parsley

Start by preparing the mussels: The shells should be tightly shut, but if not, they should promptly close if you tap them with your finger. If they do not close, they are not alive and should be discarded. Wild mussels will have a “beard,” which is a clump of fibers they use to navigate and attach themselves to rocks on the seabed. Before cooking, this beard will have to be removed. To do this, give the beard a sharp tug and pull it toward the hinge of the mussel before discarding. Next, clean the mussels in cold water to remove any sand and, using a knife, carefully scrape off any barnacles.

Now place a large saucepan over medium heat and add the oil, followed by the crushed garlic, chorizo, and shallots. Cover and let sweat for 2 minutes.

Turn the heat up to high and stir in the half and half and white wine, followed by the mussels. Stir well, cover, and cook for about 4 to 5 minutes. By then the shells should have opened, which means they are cooked. Discard any mussels whose shells have not opened.

Finish by sprinkling the parsley over the mussels and stirring once more to bring all the flavors together. Divide the mussels between 2 bowls and pour the remaining sauce over them before serving.


Mussels with wine and chorizo recipe

2 tbsp olive oil
100g chorizo for cooking, chopped
1 small shallot, peeled and finely chopped
2 cloves of garlic, peeled and thinly sliced
400g tinned chopped tomatoes
200ml dry white wine
1.75kg mussels, cleaned
Small handful flat-leaf parsley leaves, finely chopped
Salt and pepper

In a sauté pan or saucepan large enough to accommodate the mussels, heat the oil, add the chorizo and cook over a medium heat until the meat starts to brown and crisps up a little. This will take around five minutes.

When it is ready, add the shallots and garlic to the pan and cook for two minutes. Add the tomatoes and cook until they have reduced and thickened to a sauce, then add the wine and simmer for four minutes until the alcohol has evaporated and it has reduced once more to a sauce consistency.

Add the mussels to the pan, mix everything together, add the parsley and cover with a lid. Cook over a high heat until the mussels have just opened – they will be ready in about four minutes. Discard any that have not opened. Season to taste. Serve immediately.

José Pizarro is formerly head chef at Brindisa and author of Seasonal Spanish Food. His first solo restaurant, Pizarro, opens in London this summer


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To Store Fresh Mussels:

  • Remove from the plastic bag, container, or mesh bag.
  • Place in a large bowl.
  • Damp a couple of sheets of paper towel and cover the bowl.
  • Store in the refrigerator for a couple of days (I normally like to cook my mussels the same day or the following day).

Katya’s NOTE: Mussels should smell fresh, just like the ocean.


Recipe Summary

  • 3 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups dry white wine
  • 3 cups canned crushed tomatoes with juice
  • 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Heat oil in a large, heavy stockpot over medium heat. Add shallot cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes cook, stirring occasionally, 3 minutes. Add wine bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley toss. Serve immediately.


  • 100g/3½oz chorizo, ideally Irish, roughly chopped
  • 1 tbsp butter
  • 1 large shallot, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ tsp dried chilli flakes
  • 200ml/7fl oz Irish cider (or alternative)
  • 1.5kg/3lb 5oz mussels, scrubbed and debearded
  • 100ml/3½fl oz double cream
  • handful flatleaf parsley, roughly chopped
  • sea salt and freshly ground black pepper
  • 4 sourdough bread slices, to serve

Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil.

Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking.

Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper.


4 pounds mussels
1 tablespoon butter
1 tablespoon olive oil
2 leeks, white part only
2 cloves garlic
8 ounces raw chorizo sausage
1 bay leaf
1/2 bottle cava, or other sparkling wine
salt and pepper
1/2 bunch flat leaf parsley
French bread

Place mussels in a colander and rinse under cold water. Discard any mussels that are already open. Pick off any noticeable hair-like "beards".

Meanwhile heat butter and oil in a large pot or Dutch oven over medium heat. Cut leeks lengthwise almost through to the root. Rinse under cold water spreading leaves to remove all dirt. Cut the rest of the way through root and slice in 1/4 inch half circles. Peel garlic and thinly slice lengthwise.

Add garlic and leeks to butter and oil. Sweat along for about five minutes until leeks soften. If necessary, remove sausage from casing and add to leeks. Raise heat to medium high and saute breaking up sausage with a spoon until cooked through.

Add cleaned mussels, bay leaf, and cava to pot along with a couple cracks of black pepper and just a pinch of salt (mussels are naturally very salty). Stir gently a couple of times to mix ingredients. Turn heat to high, cover with a lid and let steam. Rinse parsley and roughly chop.

After two or three minutes remove lid and give mussels another stir or two. Return lid and continue to steam until almost all mussels are open.

To serve, ladle mussels into individual bowls along with some broth and chopped parsley. Serve with bread and a large communal bowl for discarding empty mussel shells.


    1. Preheat oven to 450°F.
    2. Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

    This recipe is delicious and easy, but it kills me to see people adding Parmesan to a dish like this. I don't get it. Please don't do it.

    Scrumptuous, and so easy to make. Also, many variations are possible with this basic recipe (changing the herbs, adding wine, etc.)

    We thought this was just OK, and I don't plan to make it again.

    I was very disappointed. Mussels steamed are much better(moist) compared to cooking in the oven. I thought this was bland,even though I added white wine & chopped plum tomato.

    I tend to agree with those who find adding the extra salt is not necessary. The aroma of garlic from the oven seems to tempt even the most skiddish clam tasters to test.

    Excellent! I wouldn't change a thing except that I would not add the salt. The broth is salty enough without it.

    This was divine. I was pressed for time, so all I did was zap half a stick of butter in the microwave, chop up a few cloves of garlic, pour the whole mess over the mussels, and bake. My guests made them disappear in minutes, and we sopped up the garlic butter with crusty bread. Unbelievably good and so easy.

    It was delicious and so easy! I substituted cilantro for the parsley and added 1/2 cup of white wine. ¡Riquisimo!

    This recipie is so easy! I varied it a little, added chopped fresh tomatoes, 1/2 cup of white wine, olive oil and butter and finished it with fresh grated parmesean. I put the pan on the grill instead of the oven and served it with grilled ciabatta bread brushed with olive oil as a first course. My husband loved it!

    You can't go wrong with any dish that has butter and garlic. Absolutely delicious! I would definitely double the butter and garlic and perhaps melt it first, then pour over the mussels and bake. Next time I will add some white wine to keep it moist. Don't overcook and don't forget the delicious bread that is a must to sop up the juices!

    I too added extra garlic and butter and it was DELICIOUS. The soft butter flavors mixed with the kick of garlic was a perfect compliment to the earthy mussels. A decadent dish that is simple and quick to prepare.

    I read other reviews before actually making this dish. Some thought it a little bland so I used 5 cloves of garlic and a whole stick of butter. Well let me tell you, they just disappeared. My husband, who claims not to like mussels, ate a large portion of them. I will definitely use this recipe again.

    My husband and I both really loved this dish and we are both "Big Mussel" fans. I think next time I will add grated Parmesan cheese for a little extra flavor.

    This was a hit at the hospital that I work at!! Everyone was amazed at how easy and tasty it was!! Since mussels are inexpensive you can make large portions without breaking the bank!

    This was good but needed something, lacked richness.

    Delicious! I served these with a baguette and a green salad for a perfect meal for two.

    Good flavor. I strained the "nectar" to make a pleasantly flavored rice side dish.


    Reviews

    Exceptionally good. Exceptionally easy. I didn't have any cream in the house so I put in a little sour cream instead. and used grainy mustard for texture. And I had a small amount of sausage I needed to use up so diced it and threw that in as well. So good.

    FRESH mussels were on sale this week, notable for the land-locked Midwest. Cooked this up as written for a belated Valentines treat. Used Night Shift from Ft Worth lager. Hot spice in food is like swear words for me, should be used in moderation and the proper context. Might be tempted to add a bit of crushed chipoltle next time. But recipe stands on it's own as something more gutsy and casual than the standard white wine and the standard Begian side of mayo. Served over steamed jasmine rice with side of asparagus and more lager to drink. Being from the Midwest, I like the bacon suggestion below.

    I made this as part of a New Year's Eve meal. It was so tasty! I left out the parsley and used Leffe Blond instead of a lager. Leftovers the next day were just as delicious.

    I enjoyed this recipe, but I think I will keep looking for another one to use as my go-to. Good over pasta and/or with crusty bread

    we really enjoyed this, will def make again. i was in a rush so just did butter, garlic (scapes) and thyme, then used a wheat beer and the mussels, didnt do the tomatoes, celery, cream or mustard, was a big hit

    This was a tasty broth if a little underwhelming. The flat-leaf parsley added an unpleasant bitter note, and I found myself picking it out. More of something would probably be a good idea. . . maybe just salt?

    Dull, dull, dull. I can't believe how little flavour this has. What a waste of cooking time.

    My husband and I really enjoyed this recipe. I used Ommegang and it was awesome. The beer flavor isn't as strong as you might think. I've made something just like this with white wine and it was very similar.

    I browned some bacon and added it to the mussels, and that was also very tasty!

    this was very good, but it didn't have the amount of flavor that i expected. would probably add more garlic and some red pepper flakes. other mussel recipes are definately tastier.

    I've made this 3 times now, tripled with clams as well as mussels and it's fantastic. I don't think the quality of the beer used makes much difference as the best version of this I made used Miller High Life (the Champagne of Beers after all).

    Easily my new favourite mussel recipe.

    Don't use a lager. Prepare it like the Belgians do and use a Belgian-style white beer such as Hoegaarden.


    Heat oil in a large, heavy casserole pot over medium heat and fry chorizo slices until golden. Remove, put to one side, then reduce heat to low.

    Add onion, garlic and salt. Cook for 5-8 minutes. Add fennel and good-quality paprika (the La Chinata brand is perfect) and continue to cook for another five minutes.

    Add sherry, cook for 2 minutes, until slightly reduced. Add tomato paste, stir well and cook for 1 minute, then add tinned tomatoes and cook for another 2 minutes.

    Pour in chicken stock and bring to a boil, then simmer gently for 20 minutes.

    Place mussels in sauce, stir through and cover with a lid. Continue to cook, shaking occasionally, until mussels are ready, about 3-4 minutes.

    Remove from heat and stir through parsley, lemon juice and pepper.

    Serve in the pot at the table with grilled garlic sourdough slices (see recipe introduction, at top).


    Watch the video: Σουφλέ μελιτζάνας με τυριά - Konstantinas kitchen (November 2021).