Brooke Williamson’s Steamed Mussels with Chorizo, Tomatoes and Crusty Bread, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Brooke Williamson

Steamed Mussels with Chorizo and Tomatoes and Crusty Bread

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings



  1. Preheat the grill to medium-high heat.
  2. Brown the chorizo in the olive oil in a large Dutch oven over medium heat. Add the shallots and continue to cook until slightly softened. Add the garlic and harissa paste and cook until aromatic, another few minutes. Add the mussels and deglaze with the white wine; cook down until almost evaporated. Add the fish sauce, lemon juice and tomato juice and bring to a boil. Stir in the cherry tomatoes, parsley and scallions. Cover the Dutch oven with a lid. Shake the pot to distribute the mussels and cook until they all open, about 5 minutes.
  3. Rub the bread with olive oil, then grill on each side until a bit of char forms, a few minutes. Before serving, rub the remaining clove garlic over one side of the bread.