Mussels with Chorizo and Slow-Roasted Tomatoes

Start to finish: 20 minutes / Servings: 4
Mussels have a reputation as being tricky, but actually are quick and easy to cook. And as a bonus, they generate their own broth, producing maximum taste in minutes.

Our take on mussels turns up the taste by adding Spanish chorizo, giving this dish its smoky, savory flavor. Then we took it a step further by adding our slow-roasted tomatoes ( here ). Buy mussels from a reliable fishmonger and refrigerate them in a loosely covered colander set over a bowl.

You may need to remove the “beard” from the mussels if they aren’t cleaned already. Be sure to discard any mussels that are partially opened or broken. Larger black mussels will take a bit longer to cook than blue mussels. Keep a close eye on the mussels; once they start to open, take them off the burner to finish cooking in the residual heat. When buying chorizo for this recipe look for Spanish style, which is cured, smoked and quite firm.

Mexican chorizo is soft and crumbles easily. Our favorite brand is Palacios, which is available at many grocers or online. If you can’t find it, andouille or linguica are good alternatives. If you don’t have any slow-roasted tomatoes, substitute a 14½-ounce can of fire-roasted tomatoes with juice. We liked this dish served with crusty bread and extra-virgin olive oil. Don’t fully cook the mussels on the stove. They continue to cook as they sit off the heat.


4 ounces Spanish chorizo, halved lengthwise and sliced into ½-inch pieces
3 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
1 small fennel bulb, halved, cored and thinly sliced crosswise
8 garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon fennel seeds
16 slow-roasted tomato halves, chopped
1½ cups dry vermouth

3 pounds blue mussels, scrubbed
4 tablespoons (½ stick) salted butter, chilled
½ cup chopped fresh flat-leaf parsley
1 tablespoon lemon juice
Kosher salt and ground black pepper

Directions :

1. In a large pot over medium, cook the chorizo in the olive oil until the chorizo begins to brown, about 3 minutes. Stir in the onion, fennel, garlic, bay leaves and fennel seeds. Cover and cook until the onion softens, about 5 minutes. Stir in the tomatoes, vermouth and ½ cup water, then bring to a simmer. Cover and cook, stirring occasionally, until the fennel is tender, about 7 minutes.
2. Add the mussels and stir. Cover and cook until the mussels just begin to open, about 3 minutes. Remove the pot from the heat and let the mussels continue to cook, covered, until all mussels open, another 3 to 5 minutes, quickly stirring once halfway through.
3. Using a kitchen spider or slotted spoon, transfer the mussels to a serving platter, leaving the sauce in the pot. Return the sauce to a simmer over low, then remove from the heat. Whisk in the butter until melted. Stir in the parsley and lemon juice. Taste and season with salt and pepper. Pour the sauce over the mussels.

Author: el hassan

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