Steamed mussels with chorizo and tomatoes is not only simple, it’s open to some interpretation. Find some mussels, maybe some chorizo, white wine, and a few flavorful additions. Add chile flakes, different spices, a dab of tomato paste, maybe some fennel. You do you–that’s the whole point here.
This is a no-recipe recipe, a recipe without a hard and fast ingredients list or a lot of hard to remember steps. It invites you to improvise in the kitchen. Simplicity itself, if you can find a bag of mussels at the store.–Sam Sifton
WHAT CAN I DO WITH LEFTOVER STEAMED MUSSELS?
In the rare event that you have leftover mussels, just shuck them and save them, along with the rest of the sauce. Add to a pasta dish, a risotto, or just devour them with a piece of garlic bread.
Steamed Mussels with Chorizo and Tomatoes
Steamed mussels with chorizo and tomatoes is not only simple, it’s open to some interpretation. Find some mussels, maybe some chorizo, white wine, and a few flavorful additions. Add chile flakes, different spices, a dab of tomato paste. You do you–that’s the whole point here.
Scrub and debeard the mussel shells as necessary.
In a large wide pot over medium-high heat, warm the oil. Toss in the chorizo and sauté until it starts to crisp, 2 to 3 minutes. Stir in the halved cherry tomatoes and garlic.
Cook until the tomatoes begin to blister, 4 to 6 minutes. Add the mussels and white wine. Cover the pot and allow the mussels to steam until they open, 4 to 6 minutes. (If you have mussels that haven’t opened, ditch them.)
Garnish the mussels with chopped parsley and serve with the broth and toasted bread for sopping up the juices.
Serving: 1servingCalories: 610kcal (31%)Carbohydrates: 29g (10%)Protein: 43g (86%)Fat: 30g (46%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mg (36%)Sodium: 1672mg (73%)Potassium: 1098mg (31%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1287IU (26%)Vitamin C: 47mg (57%)Calcium: 119mg (12%)Iron: 13mg (72%)
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Originally published August 16, 2021