Chunks of smoky chorizo sausages served with tender mussels in spicy tomato sauce. So quick and simple, yet restaurant-worthy
Mussel and fries
These last couple of weeks have been crazy busy, and the relentless rain made getting things done a little tougher. So, when I got some free time and saw the sun emerge, I rushed to my kitchen.
Mussels are so underrated! They’re cheaper than most shellfish, and they’re so tasty. Cooked just right, they’d easily be one of my top seafood picks.
This mussel dish takes advantage of basic, simple ingredients, yet it’s so restaurant-worthy. Having little chunks of chorizo hidden in the sauce is such a delicious surprise! We just love how the cured sausages made the dish a little more substantial. As we know, mussels won’t fill us up.
You’re guaranteed to find yummy bits of browned chorizo stuck in the mussel shell! The garlicky, spicy tomato sauce is gloriously thick and hugs each mussel for plenty of flavour.
Don’t mind me, I rushed through filming and photos of this because I couldn’t wait to dig in. It’s rare these days to feel the sun on my face and enjoy a meal on my own. There I was dreaming about Bruges, Belgium, where I had mussels with French fries and wine for the first time! Now that’s an unforgettable dining experience!
Mussels in Spicy Tomato Sauce with Chorizo
What variety of mussels should I use?
The best mussels for this dish are black, blue, or Mediterranean varieties. They’re tender, briny, and flavourful.
How to select fresh mussels?
To select fresh mussels, look for tightly closed shells or ones that close when tapped. An overpowering fishy smell is a bad sign, which likely means they’re not fresh or alive. Mussels should also feel heavy for their size and not have cracked shells.
How to clean mussels?
The mussels I got came conveniently cleaned and with their beards removed. Cleaning them yourself isn’t overly difficult, although it requires some time.
Rinse the mussels under cold water, discarding any that are open and don’t close when tapped. Scrub the shells with a stiff brush to remove any barnacles and debris. Remove the beards in the mussels by pulling out the fibrous “beard” that protrudes from the shell.
What is chorizo?
This recipe calls for cured chorizo, although it is also available raw. Chorizo is a highly seasoned, cured pork sausage, typically smoked and often red because of the use of smoked paprika. Chorizo originated in Spain and Portugal, and people know it for its rich, complex flavour and vibrant colour.
What goes well with mussels in spicy tomato sauce?
This mussel dish pairs wonderfully with crusty bread for soaking up the flavourful sauce, pasta, or a side of crispy french fries for a contrasting texture and taste. If you are of age and enjoy a drink, be sure to pour a cold glass of your preferred wine or beer!
More recipes for mussel lovers to try:
Ingredients for Mussels in Spicy Tomato Sauce
Spanish chorizo – We want the fermented and cured sausage (not the fresh, or raw kind), the ones that are usually vacuum sealed and stored in the fridge. The curing process involves drying and sometimes smoking, resulting in a firm, dry texture. Its flavour is intensely savoury and smoky.
White wine – Any inexpensive white wine will do, but if possible, opt for a ‘dry’ white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio as they’re less sweet. If you would like to omit the wine, swap it with the same amount of salt-reduced (low sodium) chicken stock, or non-alcoholic wine.
Crushed tomatoes are made from ripe, peeled, and crushed tomatoes, and then canned. You could also use passata or tomato puree in place of crushed tomatoes. Canned tomatoes are usually acidic, so they need to cook for a long time to become sweet. To balance the sourness of the tomatoes, this recipe calls for a small amount of sugar since we only cook the sauce for 20 minutes.
Mussels – I used black live mussels that came in a loose vacuum-sealed bag with some seawater. I just quickly cleaned the mussels with water and then strained them. When using uncleaned mussels, scrub the shells and remove their beards before cooking.
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How to make Mussels in Spicy Tomato Sauce
Step-by-step guide with photos
Cut each chorizo lengthwise into 4 strips, then cut the strips into small pieces. In a large deep frying pan, heat oil over medium-high heat, then brown the chorizo. Stir in the garlic, onions and chilli flakes for 2 minutes, or until aromatic, taking care not to burn them. Pour in the wine and cook until the alcohol smell disappears.
Stir in the canned tomatoes, basil, sugar, salt and pepper, then bring the sauce to a boil. Decrease heat to low or until the sauce is gently bubbling but not spitting. Cover the pan and cook for 20 minutes, stirring occasionally.
If the sauce is too thick for your liking, then add some water a little at a time until you get the desired consistency. Return the heat to medium-high, then toss the mussels in the sauce, and cover. Cook the mussels for 1 minute or until the shells open. Discard any mussels that didn’t open. Taste the sauce and mussels, then adjust the seasoning to your liking by adding more salt or chilli flakes if needed.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Mussels in Spicy Tomato Sauce with Chorizo
Video
Ingredients
- 1½ tbsp (30ml / 1floz) olive oil
- 2 (250g / 8.8oz) cured Spanish chorizo, diced into small chunks (NOTE 1)
- ½ (35g / 1.2oz) brown onion or shallots, finely diced
- 6 (20g / 0.7oz) garlic cloves, minced
- 2 tsp dried chilli flakes (or adjust to taste)
- ⅓ cup (80ml / 2.7floz) dry white wine (NOTE 2)
- 2 x 400g / 14oz canned crushed tomatoes (NOTE 3)
- 20 (10g / 0.4g) fresh basil leaves
- 1 tsp white sugar
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1kg / 2.2lbs black mussels, cleaned with beard removed (NOTE 4)
Instructions
- Cut each chorizo lengthwise into 4 strips, then cut the strips into small pieces. In a large deep frying pan, heat oil over medium-high heat, then brown the chorizo. Stir in the garlic, onions and chilli flakes for 2 minutes, or until aromatic, taking care not to burn them. Pour in the wine and cook until the alcohol smell disappears.
- Stir in the canned tomatoes, basil, sugar, salt and pepper, then bring the sauce to a boil. Decrease heat to low or until the sauce is gently bubbling but not spitting. Cover the pan and cook for 20 minutes, stirring occasionally.
- If the sauce is too thick for your liking, then add some water a little at a time until you get the desired consistency. Return the heat to medium-high, then toss the mussels in the sauce, and cover. Cook the mussels for 1 minute or until the shells open. Discard any mussels that didn't open. Taste the sauce and mussels, then adjust the seasoning to your liking by adding more salt or chilli flakes if needed.
