Mussels are cheap, sustainably farmed*, quick and easy to cook, and delicious.
*Because they are filter feeders, mussels actually improve the water quality wherever they are farmed.
I love the the classic French mussels recipe, Moules Mariniere, where the mussels give up their juices into a broth of white wine, shallots, and parsley.
*My branch of heaven will include daily servings of broth from a batch of Moules, accompanied by a good baguette for dipping.
When it comes to cooking, I tend to be a traditionalist. I thought that Moules Mariniere were perfect, something that couldn't be improved...until I read the Moules a la Portuguese recipe in Anthony Bourdain's Les Halles Cookbook
. Spanish chorizo? Added to mussels? Yes, please! Chorizo is a particular favorite of mine, so the moment I saw the recipe I had to try it.
*Technically, I think he is suggesting a Portuguese chorizo; the recipe is titled Moules a la Portugese, after all. Which leads to my second favorite quote from the book, the entire headnote for this recipe: "I had to include this. My boss is Portugese."
**My favorite quote? "I'll take you by the hand and walk you through the process in much the same way - and in the same caring, sensitive, diplomatic tone - as I would a new recruit in my restaurant kitchen."
Tony knows his mussels - chorizo is a brilliant addition. Spicy sausage permeates the mussels and broth, improving on perfection. How often can you say that?
*The only problem with the recipe? I can't get the kids to try it. Some of them will eat shrimp; some of them will even eat clams. But there's something about mussels...maybe the black shells, maybe the suspicious looking meat...whatever it is, they won't give them an honest try. They have been declared "yucky" before they even take a taste. All they'll eat is the bread. So, this recipe gets reserved for when Diane and I have a night alone. Someday they'll get over this picky eater thing, right?
 |
 |
 |
 |
 |
 |
📖 Recipe Card
Mussels with Spanish Chorizo
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Mussels steamed in dry rosé wine with Spanish chorizo, onion, garlic, parsley and cilantro - serve with plenty of crusty bread for the broth.
Ingredients
- 2 tablespoons olive oil
- 8 ounces dry-cured Spanish chorizo, halved and thin-sliced (or another smoked sausage)
- 1 medium onion, diced
- 2 cloves garlic, crushed
- ½ teaspoon kosher salt
- 1 cup dry rosé wine (or dry white wine)
- 2 pounds mussels (about 1 mesh bag), scrubbed and debearded
- 2 tablespoons minced parsley
- 2 tablespoons minced cilantro (optional)
- Crusty bread, for serving
Instructions
- Sort the mussels: Throw out any mussels with cracked shells, and any open ones that don't close after a few seconds when you squeeze them.
- Saute the chorizo and aromatics: Heat the olive oil in a 6 quart or larger pot over medium-high heat until shimmering. Add the chorizo, onion and garlic, sprinkle with the salt, and saute until the onions start to brown at the edges, about 5 minutes.
- Steam the mussels: Add the wine, and bring to a boil, about 1 minute. Add the mussels, stir, and cover. Cook for about 4 minutes, shaking the pot occasionally, until the mussels open. Throw out any that don't open.
- Add the herbs: Sprinkle with the parsley and cilantro, and stir.
- Serve: Divide the mussels among bowls, and ladle the broth and chorizo over them. Serve with lots of crusty bread for the broth.
Equipment
Buy Now → Notes
Equipment: A 6 quart or larger pot with a lid.
Buying mussels: Mussels must be alive when you cook them. They should smell faintly of the ocean - if they smell bad, ask for another bag. Don't buy shrink-wrapped mussels (unless the wrap is full of holes), and keep the bag open so they can breathe.
Storing mussels: Keep them on a bed of ice in the refrigerator, and cook them within a day or two.
Cleaning: Farm-raised mussels (like the ones from Prince Edward Island) are usually clean already. Wild mussels need scrubbing and debearding.
When in doubt, throw it out. One bad mussel can ruin the whole pot.
Classic French mussels: Skip the chorizo and cilantro, use a large shallot instead of the onion, and use white wine.
Adapted from Anthony Bourdain's Les Halles Cookbook.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Grilled Paella Mixta
Sustainable Seafood
Adapted from:
Anthony Bourdain Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
*Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!
MikeV @ DadCooksDinner says
@Marcy:
Thank you for the tips!
Marcy says
I'd like to add a tip about picky eaters. They're only picky as long as the dish is 'weird.' Keep serving it and eventually it's not weird anymore.
I keep making Brussels sprouts, mushrooms, and other "gross vegetables" for my husband, and my sister's kids, and after seeing them about 8 or 9 times, they'll give them an honest try.
I grew up as an extremely picky eater, but eventually I realized I was missing out on many delicious foods by not giving them a try. I used to turn down grilled cheese!
Mark says
My adventurous eater is a huge seafood fan--this dish is right up his alley. Thanks for sharing it!
--Josh's Dad
http://cookingwithjosh.com
MikeV @ DadCooksDinner says
@Mark:
You're welcome. And, good for Josh trying new things!
MikeV @ DadCooksDinner says
@kishkes:
Thank you!
I'm starting to think the kids will grow out of the picky eater phase...in their 20's. Sigh.
kishkes says
Hi Mike! Just found your blog. Very nice! I came upon it while googling for recipes for what to do with all the chard in my CSA box. (Seasons are inverted in Florida and I have a lot now.) Good luck with the kids outgrowing picky eater stage. I never had that. In fact, mussels in wine sauce with shallots was one of my daughter's favs very early, like beginning at age 3.
MikeV @ DadCooksDinner says
@Rhonda:
...says the friend who is stopping over for dinner tomorrow night? 🙂
Rhonda says
I think your friends would enjoy this one!
MikeV @ DadCooksDinner says
@Guitarzan:
Lucky you! I love the chorizo from my local Mexican market, but they only make the uncooked type.
That said, I used the chorizo from Al's Quality Market that I profiled earlier in the week - it was fabulous. I think I know where I'm getting my spanish chorizo from now on.
Guitarzan says
I love that cookbook! Somehow, I overlooked this recipe, but I'll be trying it very soon. We have a local Mexican market that makes their own dries chorizo, which I have found works great for any recipe calling for a Spanish or Portuguese chorizo.