Serve the amazing Mussels with Chorizo Crumbs at your next gathering. They’re delicious, budget-friendly and will impress your guests
Go for the affordable seafood!
I will not lie, I think about oysters on Valentine’s Day. I probably told this story before, so sorry to sound like a broken record, but I’ll quickly tell it again.
When I was at uni, I worked for a local fishmonger near where I was living on campus. The day before and on Valentine’s Day, there would be a massive queue of people waiting to get their hands on oysters. Most of them were women looking for a night or romance!
Back then, in my early twenties, I never knew what the big deal was. Why were these people crazy about oysters? Forward to the present, I and my taste buds have matured and like all those people, I am now a big fan oysters. However, I don’t have them on Valentine’s Day because my husband Tomi and I haven’t celebrated Valentine’s Day since the first year we met.
I was going to purchase a dozen oysters for a Valentine’s Day post but got some budget-friendly mussels instead. This Valentine’s Day I thought I’ll get a little thrifty and save some dollars.
We get a big bang for our dollars with mussels, and they’re so delicious in their own way. Unlike a dozen of oysters, there are plenty of them to share, so there’s no fighting over the last one!
Seafood lovers rejoice! Try out these tasty dishes :
Spicy & Smoky Prawn Cocktail
Thai Spicy Seafood Soup
French Style Mussels
Indulgent Lobster Mac and Cheese
Mussels with Chorizo Crumbs
We elegantly served these mussels on their shell topped with golden crispy chorizo crumbs.
To make the crumbs, we pan-fry panko breadcrumbs with butter, garlic, and crumbled chorizo. We then mix in some freshly grated parmesan, lemon juice, and parsley. Be warned, these savoury crumbs are so delicious that you may end up eating most of them before they make it to the mussels. Yes, I’m talking from experience!
Serve these mussels as starters or as finger food snacks at your next gathering. People are going to love the mild sea flavour from the mussel and the crunchy texture of the chorizo crumbs.
What do New Zealand Mussels taste like?
New Zealand (green) mussels have beautiful large colourful shells. They’re much meatier and chewier compared to Black mussels. They also have a milder seafood taste whereas black mussels are delicate in texture and have a strong taste of the sea.
Most kinds of oysters are affordable. You could use any variety you like, as long as the meat of the mussels is a decent size. Otherwise, the mussels may get lost in all those crumbs! That’s not good when they’re supposed to be the star of the show! That’s why I love using New Zealand mussels for this recipe.
Are mussels good for you?
Mussels are low in cholesterol, fat and calories. They’re packed with nutritious benefits because they’re rich in protein, iron and omega-3 fatty acids.
According to health experts, eating mussels may assist with brain development, muscle growth, mental health and joint mobility.
Ingredients for Mussels with Chorizo Crumbs
Mussels – I used, cleaned, blanched and frozen New Zealand mussels left on their half shell. New Zealand (green) mussels are meatier, and chewier with a milder seafood taste than Black mussels. Fresh or frozen Black or New Zealand mussels would work in this recipe.
Cured Spanish Chorizo – Supermarkets stock their cured Spanish chorizo near the chilled bacon and deli meats section. You could also get better quality chorizo at specialised deli stores.
Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
Parmesan cheese – It’s worth the effort to grate your own parmesan cheese rather than buying store-bought shredded cheese. Most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated.
Subscribe to 3CatsFoodie’s FREE Newsletter
For the latest recipes and other fun stuff!
How to make Mussels with Chorizo Crumbs
Step-by-step guide with photos
If using cleaned frozen mussels – Thawed the mussels in the fridge. Once thawed, remove the meat from the shells, then pour out any water before putting the meat back in the shells. Line a large baking tray with baking/parchment paper and place the mussels in the tray in a single layer.
If using fresh mussels – Wash and scrub the mussels clean, then pull any beards out. Discard any ones that haven’t opened. Steam the mussels for 3 to 5 minutes or just until their shells open.
Once the mussels are cool enough to handle, break their shells in half and discard the shell without the meat. Remove the meat from the shells, then pour out any water before putting the meat back in the shells. Line a large baking tray with baking/parchment paper and place the mussels in the tray in a single layer.
Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Roughly chop the chorizo and place it in a food processor. Pulse a few times until the chorizo is at large breadcrumbs consistency.
Melt butter in a frying pan over medium-high heat, then add in the chorizo. Stir regularly until the fat renders from the chorizo and it browns to a darker colour. Add in the garlic, stir for 30 seconds, then add in breadcrumbs and stir until golden and crispy. Have a taste of the breadcrumbs and add salt and pepper to your liking if needed.
Remove the pan from the heat and stir in the lemon juice, parsley and parmesan cheese. Place a tablespoon or more of the breadcrumbs mixture over each mussel and place them back onto the tray. Bake the mussels for 7 to 8 minutes, then serve immediately to enjoy the crispy crumbs.
Leftovers – Allow the Mussels with Chorizo Crumbs to cool completely at room temperature, then transfer them into an airtight container and store them in the fridge for up to 2 to 3 days.
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.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Mussels with Chorizo Crumbs
Video
Ingredients
- 1 kg mussels in half shell (or 1.5kg/3.3lb with full shell) (NOTE 1)
- 80 gm unsalted butter
- 195 gm Spanish chorizo (approx. 1½ sausage) (NOTE 2)
- 3 cloves garlic (minced)
- 1½ cup panko breadcrumbs (NOTE 3)
- salt and pepper to taste (optional)
- 1 tbsp lemon juice
- ½ cup freshly grated parmesan cheese (NOTE 4)
- 3 tbsp finely chopped parsley (more to garnish)
Instructions
- If using cleaned frozen mussels – Thawed the mussels in the fridge. Once thawed, remove the meat from the shells, then pour out any water before putting the meat back in the shells. Line a large baking tray with baking/parchment paper and place the mussels in the tray in a single layer.If using fresh mussels – Wash and scrub the mussels clean, then pull any beards out. Discard any ones that haven't opened. Steam the mussels for 3 to 5 minutes or just until their shells open. Once the mussels are cool enough to handle, break their shells in half and discard the shell without the meat. Remove the meat from the shells, then pour out any water before putting the meat back in the shells. Line a large baking tray with baking/parchment paper and place the mussels in the tray in a single layer.
- Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Roughly chop the chorizo and place it in a food processor. Pulse a few times until the chorizo is at large breadcrumbs consistency.
- Melt butter in a frying pan over medium-high heat, then add in the chorizo. Stir regularly until the fat renders from the chorizo and it browns to a darker colour. Add in the garlic, stir for 30 seconds, then add in breadcrumbs and stir until golden and crispy. Have a taste of the breadcrumbs and add salt and pepper to your liking if needed.
- Remove the pan from the heat and stir in the lemon juice, parsley and parmesan cheese. Place a tablespoon or more of the breadcrumbs mixture over each mussel and place them back onto the tray. Bake the mussels for 7 to 8 minutes, then serve immediately to enjoy the crispy crumbs.
