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Rioja Steamed Mussels with Chorizo

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  • Level: Easy
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 servings
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1 pound fresh chorizo, casings removed, crumbled

1 very large Spanish onion, sliced

Kosher salt and freshly cracked black pepper

2 pounds black mussels, cleaned and bearded

1 bottle Rioja or other dry red wine

1/2 cup coarsely chopped flat-leaf parsley


  1. Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
  2. Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.
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