Mussels with Chorizo Crumbs
Serve the amazing Mussels with Chorizo Crumbs at your next gathering. They're delicious, budget-friendly and will impress your guests
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
Leftovers - Allow the mussels 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.
Nutrition
Serving: 1servingCalories: 357kcalCarbohydrates: 15gProtein: 21gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 490mgPotassium: 332mgFiber: 1gSugar: 1gVitamin A: 819IUVitamin C: 11mgCalcium: 157mgIron: 5mg